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Recipes
Kale and Apple Slaw

9 INGREDIENTS • 7 STEPS • 35MINS

Kale and Apple Slaw

Recipe
4.6
5 ratings
This Kale and Apple Slaw is great either on its own for lunch or as a side to main courses. With the crunchy, sweet apple, sharp onion, toasted pecans and salty parmesan, each bite is like a little meal in itself.
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Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com
This Kale and Apple Slaw is great either on its own for lunch or as a side to main courses. With the crunchy, sweet apple, sharp onion, toasted pecans and salty parmesan, each bite is like a little meal in itself.
35MINS
Total Time
$1.68
Cost Per Serving
Ingredients
Servings
6
us / metric
Pecan Halves
1 cup
Pecan Halves
Curly Kale
4 3/4 cups
Curly Kale
Lemon
1
Lemon, juiced
2 Tbsp juice per 6 servings
Extra-Virgin Olive Oil
4 Tbsp
Extra-Virgin Olive Oil
Freshly Ground Black Pepper
as needed
Freshly Ground Black Pepper
Red Onion
3/4 cup
Red Onion, thinly sliced
Fuji Apple
1
Fuji Apple
cut into matchsticks
Shaved Parmesan Cheese
1 cup
Shaved Parmesan Cheese
Nutrition Per Serving
VIEW ALL
Calories
346
Fat
31.8 g
Protein
11.3 g
Carbs
9.0 g
Love This Recipe?
Add to plan
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Kale and Apple Slaw
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author_avatar
Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Place the Pecan Halves (1 cup) on a sheet pan and roast for 10 minutes. Allow to cool, then roughly chop the pecans and set aside.
step 3
Wash the Curly Kale (4 3/4 cups) and pat it dry with a paper towel. Lay the leaves flat on a cutting board and cut down both sides of the center rib, discarding the rib. Using a sharp knife, cut the leaves crosswise into thin strips, as you would for coleslaw.
step 3 Wash the Curly Kale (4 3/4 cups) and pat it dry with a paper towel. Lay the leaves flat on a cutting board and cut down both sides of the center rib, discarding the rib. Using a sharp knife, cut the leaves crosswise into thin strips, as you would for coleslaw.
step 4
In a small, glass measuring cup, combine the juice from Lemon (1), Extra-Virgin Olive Oil (4 Tbsp), Kosher Salt (1 tsp) andFreshly Ground Black Pepper (as needed). Whisk until smooth.
step 4 In a small, glass measuring cup, combine the juice from Lemon (1), Extra-Virgin Olive Oil (4 Tbsp), Kosher Salt (1 tsp) andFreshly Ground Black Pepper (as needed). Whisk until smooth.
step 5
Pour the dressing over the kale, and using tongs or two serving spoons, toss the kale for a full 30 seconds. Set aside to let the kale marinate for at least 20 minutes, or up to several hours in the fridge, covered, before serving.
step 6
Place the Red Onion (3/4 cup) in a mesh strainer or colander and rinse under warm tap water for 30 seconds to remove some of their “bite.” Drain and set aside.
step 6 Place the Red Onion (3/4 cup) in a mesh strainer or colander and rinse under warm tap water for 30 seconds to remove some of their “bite.” Drain and set aside.
step 7
When ready to serve, add the pecans, onions, and Fuji Apple (1) to the kale and toss well to combine. Add the Shaved Parmesan Cheese (1 cup), toss gently, and serve.
step 7 When ready to serve, add the pecans, onions, and Fuji Apple (1) to the kale and toss well to combine. Add the Shaved Parmesan Cheese (1 cup), toss gently, and serve.
Tags
Appetizers
Gluten-Free
Lunch
Snack
Healthy
Shellfish-Free
Dinner
Fall
Vegetarian
Quick & Easy
Salad
Side Dish
Vegetables
Winter
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