This crunchy kale apple slaw is full of flavour—crisp, sweet apples, fresh cabbage and loads of kale all coated with a garlicky and sweet balsamic tahini dressing. A helping of vegan almond Parmesan enhances this autumn staple with plenty of umami flavour.
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Why you will love this recipe
There here are plenty of fall and winter vegetables that make satisfying green bowls even during colder weather; this one happens to have several of my favourites. Hearty and crunchy brassicas like green kale, red and green cabbage add substantial texture and body to this simple slaw. Diced apples and chopped green onions add a touch of sweetness and heat which is balanced out with a tangy and sweet tahini balsamic dressing.
A simple and delicious dairy-free Parmesan substitute made from a base of almond and cashews adds extra body and flavour to this apple kale slaw. This recipe also makes extra almond Parmesan to last you quite sometime.
From start to finish, this recipe takes roughly 20 minutes to prep and assemble.
Ingredient & Substitutions
For the full list of ingredients and quantities for this kale apple slaw, please see the recipe card below. The following is general notes pertaining to the key ingredients.
Green kale: Lacinato, Siberian or Curly kale all work well for this recipe. A purple/red variety could work as well. Ensure the kale is washed well, especially if you're using a curly variety; with the water running, I like to run my fingers through the crevices and leaf ends to remove grit and any lingering critters or debris. I like to finely chop it for this recipe; smaller bites make it more pleasing and easier to eat. If you can find fresh picked cool season kale from a farmers market, it will be less bitter and more flavourful than what you can find in the grocery store. Either will work fine though.
Apple: Wash the apple well before preparing it for the recipe. Peeling is option, but ensure that the core and seeds are taken out. Below, I have listed certain apple varieties that work best for this recipe.
Red Cabbage: sometimes called purple cabbage, this is your standard red cabbage variety found at the grocery store. Choose a small one because you only need ¼ of the cabbage for this recipe. Choose a head that is compact and tight. Remove the outer leaves before preparing as they are often dry and unpleasant to eat.
Green Cabbage: Again, choose a small one because you only need ¼ of the cabbage. And be sure to remove the outer leaves before preparing. Choose a head that is compact and tight. Avoid using other types of green hued cabbage for this recipe due to varying textures and palatability.
Green scallions: sometimes called green onions; you want the green and light green parts for this recipe. Trim off the root end and discard. Use chives instead of scallions.
Tahini: make sure it is well-stirred and unsalted.
Unsalted sunflower seeds: this creates additional flavour and creaminess to the dressing.
Maple syrup: you could substitute this with honey if necessary.
Balsamic vinegar: I would use a traditional balsamic or a balsamic vinegar of Modern I.G.P. variety for this recipe. Traditional balsamic is also known as "Aceto Balsamico Tradizionale di Modena or "Aceto Balsamico Tradizionale di Reggio Emilia".
Fresh lemon juice: one standard sized lemon is usually enough to make 2 tablespoons worth.
Unsalted raw almonds: These are integral to the almond parmesan; almonds are harder than cashews and thus give body and texture to the parmesan once ground. You could use additional cashews if need be, but the texture and flavour will not be the same.
Unsalted raw cashews: You could use additional almonds or unsalted raw sunflower seeds in their place, however, the flavour will not be quite the same. Don't use macadamia nuts because their flavour is too strong and they have a higher oil content which will result in a mealy and oily nut parmesan.
Nutritional yeast: this is key to creating the umami, cheesy flavour for the almond Parmesan.
Apple Varieties for this recipe
Certain apple varieties don't contain the same level of moisture or sweetness and won't create the same flavour profile. Steer clear of red delicious; they are often too dry and have a mealy texture that doesn't work well here. Granny smith varieties will be too tart. For the apple kale slaw, I suggest choosing one of the following apples from the list below; these tend to be crunchy and sweet which is exactly what you want.
- Gala
- Ambrosia
- Envy
- Cosmic Crisp
- Honeycrisp
I have talked about the best apple varieties in several other posts—they are one of my favourite fall ingredients to work with. Choosing the right apple for the right recipe is key.
Step by Step Guide
For the full detailed instructions on how to make this recipe, please see the recipe card below. The following is a synopsis of the steps involved in making this recipe.
STEP 1: add all the dressing ingredients and blend on high until smooth. Refrigerate until you're ready to assemble the slaw.
STEP 2: Wash and dry the food processor or blender to make the vegan Parmesan.
STEP 3: Combine the almond Parmesan ingredients in a clean blender or food processor and pulse until finely ground. Refrigerate until ready to use.
STEP 4: Toss together the kale, diced apple, cabbage and green onions.
STEP 5: Drizzle half of the dressing over top and give it a good toss. Continue adding dressing until your achieve your preferred amount.
STEP 6: Sprinkle on 2-3 tablespoons on almond Parmesan. Portion and serve.
Helpful Tips
- A food processor works best for both the dressing and the almond Parmesan, however, a high blender could also work here.
- Don't over process the almond Parmesan otherwise you will end up with something resembling dry nut butter. It should resemble find coffee grounds.
- Stop and scrape down the sides of the food processor bowl.
Storage
Balsamic Tahini dressing will last for 4-5 days stored in the fridge in a container with a tight fitting lid. Almond Parmesan will last about 2 weeks stored in a covered container the fridge.
Frequently Asked Questions
Both are alliums, however, scallions are the immature version of a green onion. Scallions have a small white root end, whereas green onions have a more bulbous root end resembling a small onion. Both can be used for this recipe.
Balsamic vinegar comes in three different grades: Traditional, I.G.P. and Condimento. My preference is to use a traditional balsamic or a balsamic vinegar of Modena I.G.P. variety for this and other recipes.
More Salad and Green Recipes
Simple Tomato Panzanella Salad
Winter Citrus & Greens with Miso Ginger Dressing
Creamy Vegan German Cucumber Salad [Gurkensalat]
If you made my Crunchy Kale Apple Slaw with Balsamic Tahini Dressing, please leave me a comment below with a star rating; it really helps others who are interested in making the recipe. For more from The Simple Green, follow me on Instagram, Facebook or Pinterest. Consider becoming a subscriber to receive emails of new recipes and posts.
Crunchy Apple Kale Slaw with Balsamic Tahini Dressing
Special Equipment
- Food Processor or high powered blender
Ingredients
For the Salad Base
- 4-5 cups kale (4-5 large leafs), washed, stems removed
- 1 large apple, cored and cut into ⅛" slices
- 2 cups red cabbage , finely shredded
- 2 cups green cabbage , finely shredded
- ¼ cup chopped scallions, or green onions
For the Balsamic Tahini Dressing
- ⅓ cup tahini , well stirred
- 2 tablespoon raw unsalted sunflower seeds
- 1 clove garlic, finely minced
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- 2 tablespoon lemon juice
- ½ teaspoon sea salt, or kosher salt
- ½ cup water
For the Vegan Almond Parmesan
- ½ cup almonds, unsalted and unroasted
- ½ cup cashews, unsalted and unroasted
- ¼ cup nutritional yeast
- ½ teaspoon sea salt, or kosher salt
Instructions
Prepare the Balsamic Tahini Dressing
- In a food processor or high powered blender, add all the dressing ingredients and blend on high until smooth and creamy. Pour into a reusable container with a tight fitting lid and place in the fridge until ready to use.⅓ cup tahini, 1 clove garlic, 1 tablespoon maple syrup, 1 tablespoon balsamic vinegar, 2 tablespoon lemon juice, ½ teaspoon sea salt, ½ cup water, 2 tablespoon raw unsalted sunflower seeds
- Prepare the Almond Parmesan
- Combine the almonds, cashews, nutritional yeast and salt in a clean blender or food processor and pulse until finely ground. Store in a reusable container fitted with a lid and place in the fridge until ready to use.½ cup almonds, ½ cup cashews, ½ teaspoon sea salt, ¼ cup nutritional yeast
Assembly
- In a large bowl, toss together the kale, diced apple, cabbage and green onion. Drizzle half of the dressing over top and give it a good toss. Continue adding dressing until desired.4-5 cups kale (4-5 large leafs), 1 large apple, 2 cups red cabbage, 2 cups green cabbage, ¼ cup chopped scallions
- Portion and top with a 2-3 tablespoon of almond Parmesan.
Notes
Nutrition
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.
Disclaimer
all recipes on The Simple Green are developed and tested in a Canadian kitchen, at normal elevation, using electric appliances and ingredients available in Canada. Results may vary.