Kale Slaw with Apples, Cranberries, and Creamy Maple Dressing is a slaw-style salad with no cabbage, just kale! It’s crunchy, chewy, and hearty, and perfect for lunch or as a side dish for whatever you may be serving!
So yeah, I’m having fun with the word kale again. Last month I made my Tropi-Kale Green Smoothie, and now I’m making kale slaw instead of “coleslaw”. Gotta have fun where you can, right? And if this is my idea of fun, clearly I don’t get out much. 🙂
I say this all the time, but this is one of my favorite salads. The first time I made it I knew I was on to something, because my husband went back for seconds. Normally I’ll ask him what he thinks of something, because I know he’ll give me an honest answer. With this salad, I didn’t even need to ask, because when he goes back for seconds, that’s the answer I’m hoping for. And my youngest son requests this salad all the time! I can’t seem to keep enough in the house.
So what makes this kale slaw so special? Kale is a nice, hearty green, which makes it deliciously chewy and hearty. It stands up to this creamy maple dressing so well that I can make a big batch, dress it, and it’s still great the next day. There’s no limp, soggy kale action going on, and I love that. 🙂
The tart/sweet Granny smith apples and cranberries work perfectly here to complement the bitterness of the kale. There always has to be a savory element, so I tossed in some green onions, and topped it all off with the highly addictive roasted, salted pumpkin seeds I keep buying. All of this goodness tossed with my staple, homemade creamy maple dressing, and you’ve got one killer combination.
I’ve served this countless times, even on Super Bowl Sunday alongside burgers, and it’s always a hit. I’ll just think about it and start craving it, and quite honestly, I can’t go a week without it. Try it, and see if it doesn’t have that affect on you. I dare ya. 🙂
- ½ cup Vegenaise*
- 2 tablespoons canola oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- salt and pepper, to taste
- 4 ounces organic kale salad mix
- 1 medium Granny Smith apple, chopped into ½" pieces
- 2 green onions, chopped, (use both white and green parts)
- ⅓ cup dried cranberries
- pumpkin seeds, for garnish*
- Place all dressing ingredients in a small bowl and whisk to combine, adding enough salt and pepper, to taste.
- Place the kale, apples, green onions, and dried cranberries in a large bowl. Toss with enough of the dressing to lightly coat. Sprinkle the desired amount of pumpkin seeds over the top and enjoy!
The organic kale salad mix is kept in the produce section by the bagged lettuce, and contains kale ribbons or pieces, with shredded carrots.
I like to double the amount of dressing and keep some in the fridge at all times to make whipping up another batch of kale slaw even easier.
Kale slaw keeps well, even with dressing, covered in an air tight container for up to 2 days.
Recipe by Flavor the Moments.