3 ratings

Apple Kale Slaw

A fresh take on the classic picnic side dish
Apple Kale Slaw recipe - The Daily Meal
Taimy Alvarez/Sun Sentinel

Try this slaw as a base topped with grilled fish, seafood or poultry. The mustard vinaigrette, a yogurt-based dressing, not only lightens up the dish, it adds zip and tartness to balance the organic, earthy vegetable and sweet fruit combo.

This recipe is adapted from Executive Chef Matthew Danaher at Farmhouse Kitchen in Delray Beach, Florida. It was originally published in the South Florida Sun Sentinel.


  • 7 Ounces organic cabbage, sliced thin
  • 7 Ounces organic kale, sliced thin
  • 2 organic apples, julienned
  • 2 Teaspoons minced organic Italian parsley
  • 4 Ounces mustard vinaigrette (recipe follows), or to taste
  • Kosher salt and black pepper, to taste

For the mustard vinaigrette:

  • 4 Ounces plain Greek yogurt
  • 1 Ounce Dijon mustard
  • 1 Ounce Gulden’s mustard
  • 1 Ounce Pommery whole-grain mustard
  • 2 Ounces apple cider vinegar
  • 4 Ounces olive oil
  • 4 Ounces warm water
  • 1 Teaspoon chili flakes
  • 1 Ounce agave


Step 1: Using a large bowl, combine 7 ounces thinly sliced cabbage, 7 ounces thinly sliced kale, 2 julienned apples and 2 teaspoons minced parsley. Season with salt and pepper, to taste.

Step 2: Add 4 ounces mustard vinaigrette, tossing to combine. Refrigerate until serving.

For the mustard vinaigrette:

Step 1: Using a large bowl, whisk together 4 ounces plain Greek yogurt, 1 ounce Dijon mustard, 1 ounce Gulden’s mustard, 1 ounce Pommery whole-grain mustard, 2 ounces apple cider vinegar, 4 ounces olive oil, 4 ounces warm water, 1 teaspoon chili flakes and 1 ounce agave. Whisk until smooth and incorporated. Makes about 2 cups.