Kale and Apple Slaw with Honey Dijon Dressing

Over mayo-heavy slaws? With red cabbage, carrots, sunflower seeds, blue cheese, and honey Dijon dressing, this kale and apple slaw is crunchy, colorful, and so fresh! It's lovely with everything from pulled pork and burgers to steak and tacos. And the slaw is make-ahead so it's amazing for picnics, BBQs, dinner parties, & more!

Author: Sunday Table

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Servings: 8 servings

Calories: 259 kcal per serving

Ingredients

¼ cup - red wine vinegar
1 ½ tablespoons - honey mustard
2 tablespoons - plain Greek yogurt
1 tsp - garlic powder
1 ½ teaspoons - sugar
½ cup - avocado oil
Kosher salt and black pepper
1 head - curly kale
½ heads - red cabbage
3 - carrots
2 - Honeycrisp apples
½ cup - sunflower seeds
½ cup - blue cheese

Instructions

First, add the red wine vinegar, honey mustard, mayonnaise, garlic powder, and sugar to a small bowl. Whisk until smooth.
Then, while whisking constantly, slowly drizzle the avocado oil into the dressing until it's fully emulsified. Season with salt and pepper, to taste. Set aside.
Add the kale, red cabbage, carrots, apples, sunflower seeds, and blue cheese to a large bowl. Toss to combine.
Pour half of the dressing over the slaw and toss. Then, add more dressing, to taste. Season with salt and pepper, if needed. Cover and refrigerate the slaw for 1 hour to allow the flavors to meld (optional but recommended). Enjoy!

Nutrition