This easy Asian Kale Apple Slaw packed with fresh kale, cabbage, carrots, mint, and cilantro in a creamy peanut vinaigrette makes a delicious side dish or add chicken or tofu for a healthy meal.
Kale Apple Slaw covered in a homemade peanut dressing is the healthy, tasty salad you have been dreaming about. This salad is a favorite for a quick lunch with grilled chicken or as a side dish with Broiled Asian Chicken Thighs or Slow Cooker Korean Pork.
I have been eating this kale apple slaw on repeat all week. The peanut dressing is everything and makes this salad addictive. We seriously can't get enough and have been eating it daily. The kale gets tender, the cabbage stays crunchy, and the apples add a nice touch of sweetness.
And don't get me started about the fresh herbs. Ever since falling in love with store bought herb salad mixes, I have been adding herbs to all my salads. This one gets fresh cilantro and mint, which add tons of brightness to the salad. Don't skip the herbs. You could throw in some fresh basil as well. It mimics the fresh Asian dishes that use tons of herbs and makes this kale slaw something special.
The other thing that makes this kale apple slaw amazing is the peanut vinaigrette dressing. It's made with a combination of peanut butter, rice vinegar, honey, sesame oil, soy sauce, and lime juice. For such a simple dressing, you will be shocked at how much flavor it packs in. Plus it is easy to customize. Like things spicy? Add some Sriracha or Asian garlic chili paste. Eating paleo? Make it with almond butter and coconut aminos. Love coconut? Add some coconut milk to the dressing as well.
There are tons of different kinds of kale but the most common ones in the grocery store are curly kale and Lacinato kale, also known as dinosaur kale. Both will work for this kale apple slaw, but I personally prefer Lacinato kale since it is slightly softer with a milder flavor. When you are looking for Lacinato kale in the grocery store, it is the dark green kale with flat leaves. When preparing it, make sure to remove the stems, which are fibrous and hard to eat. You can save them for juices, smoothies, and soup stock.
Kale salads and slaws are great for meal prep since the kale won't wilt immediately in the fridge. It is best to eat in within 2-3 days since after that some of the vegetables may take on a bit of a slimy appearance. If you need to store it longer in the fridge, pack the salad and dressing separately and wait to cut the apple until you are ready to prepare the salad so it won't brown.
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