Kale Apple Slaw covered in a homemade peanut dressing is the healthy, tasty salad you have been dreaming about. This salad is a favorite for a quick lunch with grilled chicken or as a side dish with Broiled Asian Chicken Thighs or Slow Cooker Korean Pork.
I have been eating this kale apple slaw on repeat all week. The peanut dressing is everything and makes this salad addictive. We seriously can’t get enough and have been eating it daily. The kale gets tender, the cabbage stays crunchy, and the apples add a nice touch of sweetness.
And don’t get me started about the fresh herbs. Ever since falling in love with store bought herb salad mixes, I have been adding herbs to all my salads. This one gets fresh cilantro and mint, which add tons of brightness to the salad. Don’t skip the herbs. You could throw in some fresh basil as well. It mimics the fresh Asian dishes that use tons of herbs and makes this kale slaw something special.
The other thing that makes this kale apple slaw amazing is the peanut vinaigrette dressing. It’s made with a combination of peanut butter, rice vinegar, honey, sesame oil, soy sauce, and lime juice. For such a simple dressing, you will be shocked at how much flavor it packs in. Plus it is easy to customize. Like things spicy? Add some Sriracha or Asian garlic chili paste. Eating paleo? Make it with almond butter and coconut aminos. Love coconut? Add some coconut milk to the dressing as well.
Make this Kale Apple Slaw a Meal
- Add Chicken: To make this salad more substantial and turn it into a meal, I almost always add some leftover rotisserie or grilled chicken, really whatever I have in the fridge. Any cooked protein will work, but chicken is the one I have in the fridge most often and is my favorite for this salad. Sometimes I throw some chopped cashews, peanuts, or almonds on top as well for some crunch.
- Consider Tofu: If you a vegetarian or vegan, tofu is a great addition to this kale slaw. For a fast option, I use the packaged baked tofu since it has more texture and taste than regular tofu. You can also use any cooked or grilled tofu that you have leftover.
- Toss with Salmon: Another good option is adding cooked salmon. You can use either a freshly cooked salmon like this honey garlic broiled salmon or canned salmon will also work for a faster option.
- Add Edamame, Avocado, and Quinoa: To add protein, healthy fats, and some extra fiber and whole grains to the salad, consider adding some shelled edamame, sliced avocado, and your favorite grain. I always have cooked quinoa in the fridge but you could also use brown rice, farro, barley, or couscous.
What kale should I use for kale slaw?
There are tons of different kinds of kale but the most common ones in the grocery store are curly kale and Lacinato kale, also known as dinosaur kale. Both will work for this kale apple slaw, but I personally prefer Lacinato kale since it is slightly softer with a milder flavor. When you are looking for Lacinato kale in the grocery store, it is the dark green kale with flat leaves. When preparing it, make sure to remove the stems, which are fibrous and hard to eat. You can save them for juices, smoothies, and soup stock.