Holiday Kale Apple Slaw

Red and green salads, like this kale apple slaw are a great addition to your Christmas spread. This recipe takes just 10 minutes, and is bursting with crunch and flavor thanks to an apple cider vinaigrette + pomegranates and apples.

[This recipe was originally posted in December 2020. It has been updated with cooking instructions, expert tips, FAQ, related recipes, and ways to repurpose/use up ingredients]

How will this kale and apple slaw recipe make your life easier?

I love how versatile this kale apple slaw with pomegranates is. It's a great side dish to take to a holiday party (it's easy to double or triple), it makes for an easy weeknight dinner with a pork chop or pulled pork, or just a simple side salad for another main.

It's quick, full of great texture from the veggies in it, has lots of flavor from the dressing, pomegranate aerils, and parmesan cheese. Make this salad even easier with premade coleslaw and pomegranate aerils instead of a whole pomegranate.

Here are a couple other simple holiday sides: Warm Kale Salad, 'Roasted' Garlic Mashed Potatoes, Brussels Sprout and Potato Au Gratin, and this Sparkling Apple Cider Mocktail.

What makes this kale slaw recipe so good?

• Extra virgin olive oil
• Apple cider vinegar
• Maple syrup
• Kale
• Apple
• Brussels sprouts
• Green cabbage
• Pomegranate aerils
• Parmesan cheese

How do I make this apple slaw?

First step in this kale apple slaw is to make the dressing. All you have to do is add all the dressing ingredients to a small mixing bowl: olive oil, apple cider vinegar, maple syrup, and a pinch of salt. Whisk together and set aside.

Chop the ends off brussels sprouts, remove outer leaves. Remove kale leaves from stalk. Massage kale and rip leaves apart. Add to large mixing bowl. Thinly slice ½ in section of green cabbage and add to your large mixing bowl.

Next you're going to thinly slice your brussels sprouts and apple. After thinly slicing apple, stack slices and cut thin matchsticks. Remove center slices with seeds. Add sliced brussels sprouts and apple to large mixing bowl. Mix together with tongs.

Finally, you'll add your dressing, but just to the salad that will be eaten right away. Top your kale apple slaw with pomegranate aerils and parmesan cheese to taste.

Substitutions/Tips

• Massage kale to make it easier to eat.
• Tart apples, like pink lady apples are great in this kale apple slaw.
• Don't have a mandolin, just thinly slice brussels sprouts and apple with your knife.
• Refrigerate each component separately and combine ingredients for your kale apple slaw just before serving.
• Other great add-ins: sunflower seeds, chopped nuts, pear, dried cranberries, etc.

FAQ

What can I make with leftover ingredients?

• Kale: Warm Kale Salad, or this Apple Omelet with Sharp Cheddar Cheese
• Brussels sprouts: One Pan Maple Bacon Chicken and Brussels sprouts, Sheet Pan Salmon with Maple Mustard Brussels Sprouts
• Apple: Kale, Apple, and Pecan Salad, Pan Fried Pork Chops with Apples
• Cabbage: Rainbow Coleslaw, Soy Sauce Coleslaw, and Cupbob Copycat Beef Bulgogi Bowl.
• Pomegranate aerils: Top your Gingerbread Cake with them.

Did you make this kale apple slaw? Leave me a comment & rating to share how it turned out!

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