Kale salad meets coleslaw in this crunchy, irresistible Kale Slaw. Tender ribbons of lacinato kale are mixed with broccoli slaw, crisp apple, radicchio, and chewy dried cherries, then tossed with a bright honey lime dressing. This side is gluten-free, vegan-friendly (omit honey to make fully vegan), and ideal for meal prep or weeknight meals.
I love both fresh salads and crunchy slaws, so I combined the two for a flavorful, textured side. This recipe blends elements of broccoli slaw and a kale apple salad into a single, satisfying dish dressed with a honey lime vinaigrette. The result is bright, slightly sweet, and wonderfully crunchy.
Instead of a heavy, creamy coleslaw dressing, this version uses a lighter honey lime dressing that highlights the fruit and greens while keeping everything lively and fresh. It’s versatile enough to serve with grilled proteins, sandwiches, or as part of a potluck spread.
Why you’ll love this recipe
- Fresh and crunchy: the combination of kale, broccoli slaw, and apple delivers excellent texture and seasonal flavor.
- Bright dressing: a sweet-tart honey lime vinaigrette makes every bite pop.
- Make-ahead friendly: the salad holds up well when stored undressed, so it’s great for meal prep.
- Flexible side dish: pairs beautifully with grilled meats, seafood, sandwiches, soups, and more.
Recipe ingredients
This kale apple slaw uses easy-to-find ingredients and welcomes substitutions—swap in your favorite fruits, nuts, or seeds.
- Kale: Lacinato (dinosaur) kale is ideal—tenderer than curly kale and sturdier than baby kale. Remove tough stems and cut leaves into ribbons. Pre-chopped kale is convenient but often contains stems.
- Broccoli slaw: Use a store-bought broccoli slaw mix or substitute shredded cabbage or shaved Brussels sprouts for a different texture.
- Radicchio: Adds color and a mildly bitter note. Purple cabbage or sliced radish can be used instead.
- Dried cherries: Provide tart sweetness and chew. Dried cranberries, dates, or figs are good alternatives.
- Almonds: Sliced almonds lend crunch; marcona almonds, pepitas, or sunflower seeds work for nut-free options.
- Dressing: A simple honey lime vinaigrette (olive oil, fresh lime juice, honey, Dijon, salt, and pepper) brings the flavors together.
See the recipe card below for exact quantities and full instructions.
How to make kale slaw
This recipe is quick and straightforward: toast the almonds, prepare the produce, whisk or shake the dressing, and toss everything together.
Pro tip: Prep the kale, shred the radicchio, and chop the apple ahead of time to make assembly faster on the day you serve it.
- Remove the kale stems. Lay leaves top-side down and slice along both sides of the tough center stems to remove them.
- Cut the kale into ribbons. Stack the leaves and slice across to create thin ribbons for a tender bite.
- Toast the almonds. Spread sliced almonds on a rimmed baking sheet and toast in a 350°F (175°C) oven for about 6–8 minutes, until golden and fragrant.
- Assemble the slaw. Combine kale, broccoli slaw, radicchio, chopped apple, green onion, and dried cherries in a large bowl.
- Make the dressing. In a jar, combine extra virgin olive oil, fresh lime juice, honey, Dijon mustard, salt, and freshly ground black pepper. Secure the lid and shake vigorously until emulsified.
- Toss and serve. Add dressing sparingly—toss to coat the ingredients (you won’t need all the dressing). Top with toasted almonds and serve immediately, or store undressed for later use.
Recipe FAQs
Kale slaw is versatile: it pairs nicely with grilled meats, seafood, sandwiches, soups, chili, and most casual entrees. It also works well as part of a potluck spread.
Stored undressed in an airtight container, the prepared slaw will keep for up to 5 days. Once dressed, it’s best eaten within 2–3 days for optimal texture.
Yes — try a creamy coleslaw dressing for a traditional flavor, or a lemon or balsamic vinaigrette. Choose a dressing that complements the sweetness of the apple and cherries.
Serving suggestions
This kale coleslaw is adaptable and complements many meals. It’s a smart choice for gatherings, weekly meal prep, and casual dinners.
- Pack it for lunches: assemble with or without dressing and add dressing just before eating to preserve crispness.
- Serve as a barbecue side alongside burgers or grilled chicken.
- Pair with wings, flatbreads, or pizzas for game day fare.
- Add grilled shrimp or shredded chicken to make it a light main course.
- Include it with soups such as turkey chili or hearty vegetable stews for contrast in texture and flavor.
- Bring it to potlucks alongside classics like three-bean salad or potato salad for a balanced spread.
Recipe notes
- Make-ahead: Chop and store ingredients separately, or keep the salad undressed for up to 5 days; dress just before serving to keep it crisp.
- Most of the dressing won’t be necessary for the salad; leftover vinaigrette will keep refrigerated for up to two weeks.
- Swap the broccoli slaw for chopped cabbage, a cabbage blend, or shaved Brussels sprouts if preferred.
More coleslaw recipes you’ll love
- Fennel apple slaw
- Curry coleslaw
- Broccoli slaw
- Vinegar coleslaw
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media to show what you made.
Kale Slaw with Honey Lime Dressing
Equipment
- Large mixing bowl
- Rimmed baking sheet
- Mason jar or small bowl for dressing
- Sharp knife and cutting board
Ingredients
- 1 bunch lacinato kale, tough stems removed and cut 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 on the bias
- 1/3 cup dried cherries (or dried cranberries)
- 1/2 cup sliced almonds (or marcona almonds, pepitas, or sunflower seeds)
Honey Lime Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lime juice (about 2 large limes)
- 1.5 tablespoons honey (or maple syrup for vegan)
- 1.5 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 350°F (175°C). Spread almonds on a rimmed baking sheet and toast for 5–10 minutes until golden and fragrant. Remove and cool.
- In a large bowl, combine the prepared kale, radicchio, broccoli slaw, chopped apple, green onion, and dried cherries.
- Combine all dressing ingredients in a mason jar or small bowl. Secure the lid and shake or whisk until emulsified. Taste and adjust seasoning if needed.
- Drizzle enough dressing over the salad to coat lightly (you will likely use only half the dressing). Toss to combine, then sprinkle the toasted almonds over the top. Serve immediately or keep undressed for meal prep.
Notes
- Prep tip: Chop and store ingredients separately to speed assembly. Dress just before serving to maintain crunch.
- Nutrition values typically assume all dressing is used; you may use less to reduce calories and fat.
- Substitutions: broccoli slaw may be replaced with chopped cabbage, a cabbage blend, or shaved Brussels sprouts.
Nutrition
Estimated per serving: Calories: 274 kcal; Carbohydrates: 19 g; Protein: 6 g; Fat: 21 g; Fiber: 3 g; Sugar: 9 g. Nutrition is an estimate for informational purposes only.