This kale coleslaw will be your new go-to salad for summer! It has a creamy apple cider vinegar dressing and it tastes SO GOOD with BBQ'd anything💃
❣️Why you'll love this kale coleslaw
This gluten-free coleslaw is truly an awesome no-lettuce salad recipe for summer.
The simple dressing packs a punch from the apple cider vinegar and creamy Greek yogurt.
But it won't leave you feeling gloopy inside from well, being overly gloopy.
Don't you find coleslaw recipes that only have mayo for the dressing a bit much?
In this recipe, the Greek yogurt in the slaw dressing keeps it creamy and healthier with more protein and calcium.
This coleslaw keeps for days and has an unexpected crunch from the apple slices.
The nutrition factor is boosted with the addition of some kale too💃
📝Ingredients
Here's what you'll need to make this kale coleslaw.
- 1 bag mixed and shredded cabbage
- Kale
- Granny Smith apples
- Greek yogurt
- Mayonaise
- Apple cider vinegar
- Dijon mustard
- White sugar
- Kosher Salt
See recipe card for quantities.
🔪Instructions
In a large bowl, add the shredded cabbage and thinly sliced kale. Top with sliced apple.
In a small bowl or small mason jar, whisk together the dressing ingredients. Whisk to combine.
Whisk until combined. Pour the dressing over the bowl of cabbage, kale and apple.
Toss to combine. Serve right away or keep in the fridge until needed.
🥡Make it a Meal Prep
Place the kale salad in meal prep containers with a gluten-free potato salad and a hunk of roasted salmon. Lunch is done for days💃
🍽️Pairing
Hope you love this gluten-free coleslaw recipe like we do❣️
~April
🙋♀️More Salad Recipes for Summer
📖 Recipe
Kale Coleslaw with Apples
Ingredients
- 1 bag mixed and shredded cabbage
- 2 cups thinly sliced kale
- 1 large Granny Smith apple cut into matchstick slices
Dressing
- ¼ cup Greek yogurt 2%
- 2 tablespoon mayo
- ¼ cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon white sugar
- ½ teaspoon Kosher salt
Instructions
- In a large bowl, add the shredded cabbage and thinly sliced kale. Toss together.
- In a small bowl, whisk together the dressing ingredients.
- Pour the dressing over the bowl of cabbage and kale; add the apple slices. Toss to combine. Serve right away or keep in the fridge until needed.
Notes
Leftovers:
Store in the fridge for up to 3 days. It lasts!Substitutions:
- If you don't have the green apples, you can use any kind you have.
- If you don't have the Greek yogurt, you can use sour cream in it's place.
- If you don't have any apple cider vinegar on hand, you could use white wine vinegar or even red wine vinegar in it's place. The only thing is you might have to add a little more sweetness (sugar) to balance out the flavors but it would be very close to the original😄
Make ahead tips:
- Mix up the coleslaw dressing the day before you want to use it.
- Toss the shredded cabbage and kale with the dressing and sliced apples just before serving.
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