Holiday Kale Slaw with Apples

Red and green salads are a great addition to your Christmas spread, but this super easy holiday kale slaw with apples takes just 10 minutes, and is bursting with crunch and flavor thanks to an apple cider vinaigrette + pomegranates and apples. Here are a couple other great holiday salads: Warm Kale Salad with Pomegranate Balsamic Dressing, Avocado Grapefruit Salad, and a Kale, Apple, Pecan Salad.

How will this kale apple slaw make your life easier?

I love how versatile this salad 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 slaw 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 slaw?

First step is to make the dressing. All you have to do is add all the dressing ingredients to a small mixing bowl: 1 T olive oil, 1/2 T apple cider vinegar, 1/2 tsp maple syrup, and a pinch of salt. Whisk together and set aside.

Next you’ll wash all vegetables and start by chopping the ends off 3-4 brussels sprouts, then remove outer leaves. Remove kale leaves from stalk. Massage kale by rubbing leaves between your hands. This will soften the kale and make it easier to eat. Rip leaves into small pieces, and add to large mixing bowl. Thinly slice 1/2 in section of green cabbage and add to your large mixing bowl.

Next you’re going to thinly slice your brussels sprouts and apple. I like using my mandolin because it’s really quick and easy. Use the safety holder or chop last bits with a knife to avoid cutting your finger. Thinly slice brussels sprouts and 1/2 apple with your mandolin. To slice your brussels sprouts, put the cut side down on mandolin, and use safety holder to slide over the blade. 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 with 2 T pomegranate aerils and parmesan cheese to taste.

Expert Tips

• Massage kale to make it easier to eat.
• Don’t have a mandolin, just thinly slice brussels sprouts and apple with your knife.
• Refrigerate each component separately and combine just before serving.

FAQ

Is there a difference between coleslaw and slaw?

Nope! Just some people refer to it as coleslaw and others as slaw or another word. It’s all the same-cabbage, other veggies, and a dressing.

What is coleslaw sauce made out of?

Coleslaw sauce is usually either a mayonnaise base or vinegar base. Both are great, but there are more flavor options for vinegar based coleslaws. This kale slaw with apples is a vinegar based coleslaw.

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) Kale Salad with Pomegranate Dressing

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

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