Kale Slaw with Honey Lime Dressing
Kale salad and coleslaw collide in this crunchy, addictive Kale Slaw! Ribbons of kale are combined with broccoli slaw, apples, dried cherries, and tossed in a sweet, tangy honey lime dressing. It’s gluten-free, vegan, and great for meal prep!
I love fresh salads and crunchy slaws equally, so one day I had the genius idea to merge the two. My favorite broccoli slaw and kale apple salad collide in this crunchy, addictive kale slaw, and I simply cannot get enough.
Normally I toss slaws in my creamy coleslaw dressing, but this recipe has a fresher take with a sweet, citrusy honey lime dressing.
The dressing makes all of the flavors pop for one memorable side dish, and I just love its versatility!
Why you’ll love this recipe
- Kale slaw is fresh, crunchy, and packed with seasonal ingredients.
- It’s tossed in a sweet and tangy honey lime dressing that makes the flavors shine.
- This dish may be prepped entirely in advance as it won’t wilt down.
- It’s a fast and easy side dish and is great paired with your favorite protein.
Recipe ingredients
This kale apple slaw recipe is packed with easy-to-find ingredients that can be customized with your favorite veggies, fruits, and mix-ins.
- Kale. Lacinato kale is best for this recipe as it’s a lot more tender than curly kale and hardier than baby kale so it won’t wilt down on you. Pre-chopped kale may be used, but most contain the tough inner stems so I prefer to prep my own.
- Broccoli slaw. Store-bought broccoli slaw mix may be substituted with your favorite chopped cabbage or cabbage blend. Shaved brussels sprouts are also a great substitution.
- Radicchio. I added radicchio for color and flavor. If you don’t have any on hand, you may substitute it with purple cabbage or even sliced radish.
- Dried cherries. The dried cherries add tart sweetness and a chewy texture to this recipe. They may be substituted with dried cranberries, dates, figs, or omitted altogether.
- Almonds. I’ve used sliced almonds in this recipe, but I also love marcona almonds as well, and they don’t require any prep. If you have a nut allergy, use sunflower seeds or pepitas.
- Dressing. The citrusy sweet flavors of the honey lime dressing really make the flavors in this kale apple slaw shine.
See the recipe card below for the full list of ingredients and quantities.
How to make kale slaw
This recipe is extremely easy to make. Simply toast the almonds, prep the ingredients and the dressing, then assemble.
Pro tip: Prep the ingredients ahead of time to make this recipe go even more quickly!
See the recipe card below for full instructions.
- De-stem the kale. Place the washed kale top side-down and cut alongside each side of the tough stems to remove.
- Cut the kale into ribbons. Stack the kale leaves on top of each other to make quick work of this.
- Toast the almonds. They’ll become browned and fragrant after 6 to 8 minutes in a 350 degree F oven.
- Assemble the apple and kale slaw. Place the slaw ingredients in a large bowl and toss with the desired amount of dressing.
- Prepare the honey lime dressing. Place the dressing ingredients in a jar.
- Secure the lid, and shake vigorously until emulsified.
Recipe FAQs
This kale slaw recipe is extremely versatile and pairs well with meats and seafood, and is also a great side dish for sandwiches, soup and chili.
Kale slaw will keep undressed in an air tight container in the refrigerator for up to 5 days. It will keep dressed for 2-3 days.
Of course! For a classic coleslaw flavor, use my go-to creamy coleslaw dressing.
Other great options include my tangy lemon vinaigrette, balsamic vinaigrette dressing, or your favorite store-bought dressing.
Serving suggestions
There are numerous ways to serve this kale coleslaw because it’s so versatile. It’s perfect for any occasion because it pairs well with anything that’s being served.
- Assemble the salad with or without dressing to enjoy during the week for meal prep lunch or dinner.
- It makes a great side dish for barbecues alongside hamburgers and grilled bbq chicken.
- Serve with air fryer chicken wings or focaccia pizza for game day celebrations.
- Top with grilled shrimp or shredded chicken for a quick and easy meal.
- Serve as a side with white bean turkey chili or Italian sausage kale soup.
- Pair it with other popular potluck sides like three bean salad and German potato salad to round out your spread.
Recipe notes
- Pro tip: Prep the ingredients ahead of time to make this recipe go even more quickly!
- Nutrition information includes all of the dressing, but you will probably only need half. Leftover dressing will keep in the refrigerator for up to 2 weeks.
- Kale slaw is great for meal prep! Store undressed salad in the refrigerator for up to 5 days and toss with dressing just before serving to maintain crispness.
More coleslaw recipes you’ll love
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Kale Slaw with Honey Lime Dressing
Ingredients
- 1 bunch lacinato kale tough stems removed and cut into into ribbons
- 1/2 head radicchio sliced into ribbons (about 2 cups)
- 6 ounces broccoli slaw (about 2 cups)
- 1 medium apple chopped
- 1 green onion sliced thinly on the bias
- 1/3 cup dried cherries substitute with dried cranberries
- 1/2 cup sliced almonds substitute with marcona almonds or pepitas if desired
Honey Lime Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lime juice about 2 large limes
- 1.5 tablespoons honey
- 1.5 teaspoons dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F. Place the almonds on a rimmed baking sheet and toast for 5-10 minutes until golden brown and fragrant.1/2 cup sliced almonds
- Place the kale, radicchio, broccoli slaw, apple, green onion, and dried cherries in a large bowl and set aside.1 bunch lacinato kale, 6 ounces broccoli slaw, 1 medium apple, 1 green onion, 1/3 cup dried cherries, 1/2 head radicchio
- Place all dressing ingredients in a mason jar and secure the lid. Shake vigorously until emulsified and adjust the seasoning as needed.1/2 cup extra virgin olive oil, 1/4 cup fresh lime juice, 1.5 tablespoons honey, 1.5 teaspoons dijon mustard, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper
- Toss the salad with enough dressing to coat (you won't need it all), and top with the toasted almonds. Serve and enjoy!
Notes
- Pro tip: Prep the ingredients ahead of time to make this recipe go even more quickly!
- Nutrition information includes all of the dressing, but you will probably only need half. Leftover dressing will keep in the refrigerator for up to 2 weeks.
- Kale slaw is great for meal prep! Store undressed salad in the refrigerator for up to 5 days and toss with dressing just before serving to maintain crispness.
- The broccoli slaw may be substituted with chopped cabbage, your favorite pre-chopped cabbage blend, or even shaved brussels sprouts.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
33 Comments on “Kale Slaw with Honey Lime Dressing”
Thank you, Alicia! I just made it again tonight — I can’t get enough!
Thank you, Mary Frances! It was a very sunny day when I took these photos, so it worked out.
Kale and arugula are my favorite lettuces! And thank you, Dannii!
I always love fruit in a slaw too…it makes it more interesting! Thanks, Carol!
I know this is more of a fall/winter salad, but I intend to eat it all spring and summer –it’s a favorite! Thank you, Stacy, and have yourself a wonderful weekend!
This needs to be on my menu soon Marcie! I’ve been craving salads lately and I love the dressing!
This salad is so satisfying…I hope you try it! Thanks, Deb, and I hope you’re having a great weekend! 🙂
Love the kale/apples/maple combo here! So colorful 🙂
Thank you! It’s definitely a tasty and colorful combination! 🙂
Sounds like the perfect flavor combo! Love the dressing!
Thank you, Mira! 🙂
Love this salad, it looks like a healthy yet yummy and fresh way to have a delicious meal!
Thank you, Pamela! 🙂
Such a pretty salad Marcie! I just love kale salads, so crunchy and crisp. Your dressings sounds delicious too! Have a great weekend friend : )
Thank you, Natalie, and you have a great weekend, too!
I am such a fan of kale so totally loving that you made kale slaw. It looks beautiful, Marcie! Love the maple syrup and apples in here and I can’t wait to make this especially since your husband was a big fan too:) My hubs is not a fan of kale so I am always looking for ways to get him on board! So delicious! <3
My husband doesn’t just tolerates this, he really likes it. If you make it, I hope it’s a hit with your husband, too! Haha. Hope you have a nice weekend, Kelly.
Hi Marcie, we have been on a big kale kick here, love this slaw.
Thank you, Cheri!
This salad sounds wonderful Marcie! I think I had a similar salad once at The Cheesecake factory. I need to try this, pinned!
Thank you, Manali, and I appreciate the pin!
I love all the flavors you have going on in this salad! And especially that you used pumpkin seeds – I really can’t get enough of them right now. I think we’ve gone through two bags in two weeks!
And I kinda always love when you use that napkin 🙂 I have the same one and it reminds me I should take it out more for photos!
Thank you, and I love tossing those pumpkin seeds in salads so much! I forgst I have this napkin or feel like it doesn’t work as well as others a lot. It was time to give it some love. Haha. Have a great weekend!
This is just gorgeous! Looks like an awesome flavour combo!
Thank you, Ashley!