If you’ve tried the kale apple slaw from Tropical Smoothie Café, you know it’s not your typical coleslaw. It’s fresh, light, and bursting with crunch from kale, cabbage, and crisp apples. The dressing is tangy yet slightly sweet, pulling all the flavors together into something you can enjoy on its own or as a side.
This homemade version gives you the same vibrant taste, with the bonus of controlling the ingredients and freshness. It’s perfect for pairing with grilled chicken, fish tacos, or even as a topping for sandwiches.
Why You’ll Love This Recipe
This slaw is a perfect balance of flavors and textures—crisp kale and cabbage, sweet apple slices, and a tangy-sweet dressing that ties it all together. It’s light enough to serve alongside heavier dishes but flavorful enough to enjoy as a standalone salad.
The recipe comes together quickly, making it ideal for weeknights, potlucks, or meal prep. It’s also loaded with nutrients, so you can feel good about going back for seconds.
What You’ll Need
- 4 cups curly kale, stems removed and finely chopped
- 2 cups shredded purple cabbage
- 1 cup shredded carrots
- 1 large green apple, thinly sliced into matchsticks
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: ¼ cup chopped pecans or sunflower seeds for crunch
Pro Tips
- Chop the kale finely—smaller pieces are more tender and easier to eat raw.
- Massage the kale with a little dressing before mixing to soften it.
- Use a crisp apple variety like Granny Smith or Honeycrisp for the best texture.
- Chill the slaw for at least 30 minutes before serving so the flavors meld.
- Add nuts or seeds just before serving to keep them crunchy.
Tools You’ll Need
- Large mixing bowl
- Small whisk
- Cutting board and chef’s knife
- Measuring cups and spoons
- Salad tongs for mixing and serving
Substitutions & Variations
- Dressing base: Swap mayonnaise for Greek yogurt for a lighter option.
- Sweetener: Use agave nectar or omit entirely for a tangier slaw.
- Fruit swap: Try pear slices instead of apple for a fall twist.
- Extra crunch: Add shredded Brussels sprouts or celery.
- Vegan version: Use vegan mayo and maple syrup instead of honey.
Make-Ahead Tips
You can make the dressing up to 3 days ahead and store it in the refrigerator. The kale and cabbage can be shredded a day in advance, but wait to cut the apple until right before serving to prevent browning.
If preparing the entire slaw ahead, toss it with only part of the dressing and add the rest just before serving.
Step-by-Step Instructions
1. Prepare the Vegetables
Wash and thoroughly dry the kale, cabbage, carrots, and apple. Remove the kale stems and chop the leaves into small pieces.
2. Slice the Apple
Cut the apple into thin matchsticks. If you’re not serving immediately, toss them in a little lemon juice to prevent browning.
3. Make the Dressing
In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth. Adjust seasoning to taste.
4. Massage the Kale
Place chopped kale in a large bowl and add 2–3 tablespoons of dressing. Massage the leaves with your hands for 1–2 minutes until slightly softened.
5. Combine Ingredients
Add the cabbage, carrots, and apple to the bowl with the kale. Pour the remaining dressing over the top.
6. Toss and Chill
Use salad tongs to toss the slaw until evenly coated. Cover and refrigerate for at least 30 minutes before serving.
7. Serve
Just before serving, sprinkle chopped pecans or sunflower seeds on top if using. Serve chilled as a side or topping.
Leftovers & Storage
Store leftover slaw in an airtight container in the refrigerator for up to 2 days. The kale will hold up better than lettuce, but the apple may soften slightly.
For the best texture, store the dressing separately and mix just before serving.
Nutrition & Benefits
This slaw is packed with vitamins A, C, and K from kale and cabbage, plus fiber from apples and carrots.
The dressing provides healthy fats if made with quality mayonnaise or yogurt. It’s a colorful, antioxidant-rich dish that works as both a flavorful side and a nutrient boost for your meal.
Recipe FAQs
1. Can I use pre-shredded cabbage and carrots?
Yes, it will save time and still taste great.
2. How do I keep the apple from browning?
Toss slices in lemon juice before adding to the slaw.
3. Can I make this without mayonnaise?
Yes, substitute Greek yogurt or a vinaigrette-style dressing.
4. Will the kale get soggy?
Not quickly—kale holds up well to dressing and can even taste better the next day.
5. What proteins pair well with this slaw?
Grilled chicken, shrimp, or fish tacos are perfect companions.
A Fresh Take on Coleslaw
This Tropical Smoothie-inspired kale apple slaw proves that coleslaw doesn’t have to be heavy or overly sweet. It’s fresh, crisp, and colorful, with a dressing that strikes the perfect balance between tangy and creamy.
Serve it at your next cookout, pack it for lunch, or enjoy it as a quick weeknight side—you’ll find it adds a burst of freshness to just about any meal.
