Ingredients (10)
For the dressing:
- 3 tablespoons cider vinegar
- 2 tablespoons honey
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons poppy seeds
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 3 tablespoons vegetable oil
- 1/3 cup small-dice red onion (about 1/4 medium onion)
For the coleslaw:
- 1 pound flat-leaf kale (about 2 bunches)
- 2 medium Granny Smith or Fuji apples, or 1 of each
- Calories173
- Fat8.19g
- Saturated fat0.57g
- Trans fat0.05g
- Carbs23.91g
- Fiber4.6g
- Sugar15.58g
- Protein3.73g
- Cholesterol
- Sodium128.6mg
- Nutritional Analysis per serving (6 servings) Powered by
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
Coleslaw is often a combination of limp cabbage covered with heavy mayonnaise dressing, but in this version we used hearty kale and crunchy apples to make a delicious, healthy substitute. Tossed with a sweet-tart dressing made with honey, vinegar, poppy seeds, Dijon mustard, and red onion, this untraditional coleslaw doesn’t wilt into a soggy mess, and it’s right at home served with barbecued ribs or fried chicken.
What to buy: If you’d like a tart contrast to the sweet poppy seed dressing, choose all Granny Smith apples for the slaw, but if you prefer sweeter flavors, choose all Fuji apples. We liked the salad best with one of each.
Game plan: This salad can be made up to 1 day in advance and stored in the refrigerator.
This recipe was featured as part of our Chunky, Unusual Summer Salads. This recipe also fits nicely as part of a Thanksgiving feast, made with fresh apples alongside other non-traditional dishes such as our Oyster Stuffing.
-
What to buy
OXO Good Grips 11-Inch Better Balloon Whisk, $9.99 on Amazon
With a comfy silicone handle, this stainless steel balloon whisk makes quick work of whipping cream, blending sauces, and mixing dry ingredients, and its narrow shape means it's good for small bowls too.
See It ›
Tips for Christmas
Instructions
- 1Place the vinegar, honey, mustard, poppy seeds, and salt in a large, nonreactive bowl, season with pepper, and whisk to combine. While whisking constantly, slowly add the oil until all of it is incorporated. Add the onion, stir to combine, and set aside.
For the coleslaw:
- 1Wash and dry the kale. Cut out and discard the tough stems. Arrange the leaves into stacks, slice crosswise into 1/4-inch ribbons, and add to the bowl with the dressing. Core the apples, cut them into 1-1/2-inch-long matchsticks, and add to the bowl. Toss to combine. Let the coleslaw sit for at least 15 minutes at room temperature and up to 1 day in the refrigerator for the flavors to meld. Toss again before serving.
Recommended from Chowhound
Guides
How to Stick to Healthy Eating Resolutions for the New Year
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...
Guides
5 Plant-Based Swaps for the Carbs You Crave
by Gretchen Lidicker | Trying to cut carbohydrates? There are plenty of great plant-based substitutes for your favorite carbs...
Guides
13 Easy Ingredient Swaps for Healthier Cooking
by Dan McKay and Jen Wheeler | These easy, healthy ingredient swaps are proof that eating healthy doesn't have to be a chore. Even...