Log In / Sign Up

Kale-Apple Coleslaw with Poppy Seed Dressing Recipe

Kale-Apple Coleslaw with Poppy Seed Dressing
Difficulty: Easy | Total Time: | Makes: 6 servings

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.

INGREDIENTS

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
INSTRUCTIONS
For the dressing:

  1. Place 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:

  1. Wash 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.
    Write a review | 6 Reviews
  • Kale-Apple Coleslaw with Poppy Seed Dressing Recipe
    5

    This is just delicious. I could eat the whole bowl!

  • Kale-Apple Coleslaw with Poppy Seed Dressing Recipe
    5

    question!! can we substitute chia seeds for the poppy seed? i realise the taste is different but the texture is about the same until the chia gets wet and gelatinous.

  • Kale-Apple Coleslaw with Poppy Seed Dressing Recipe
    5

    Have made this with all kinds of kale... just perfect. Add some toasted nuts for extra crunch!

  • Kale-Apple Coleslaw with Poppy Seed Dressing Recipe
    5

    I had never eaten kale (really? and it's 2012?). I took one bite out of the package and said, 'I'm going to hate this.' Was I wrong! I have made this salad several times already, and love it. It is easily tossed together, requires just a few staples and two simple additions- the apple and the kale. The salad also keeps for at least a day in the frig. It will continue to be a favorite of mine.

  • Kale-Apple Coleslaw with Poppy Seed Dressing Recipe
    4

    Kale has always been one of those things that I wanted to like, but just could never get into. Too much chewing! But this was actually delicious - I honestly enjoyed it quite a bit. I served it over bbq tempeh on a roll, which turned out to be pretty tasty.

  • Kale-Apple Coleslaw with Poppy Seed Dressing Recipe
    5

    Just made this with fresh baby kale- fabulous. Excellent blend of textures and flavors. I added walnuts which increased the protein and complemented the apple. Super easy and looks beautiful.

Share with your friendsX