This apple-kale 'slaw' makes a perfect fall salad

Cynthia Graubart
Southern Kitchen
Cynthia Graubart’s Apple Kale Coleslaw

About the recipe

This crisp, healthy apple and kale slaw from chef Cynthia Graubart makes a perfect side dish or salad, and stands in perfectly for traditional mayo-based slaw in most any preparation. 

Serves: 8

Hands On Time: 20 minutes

Total Time: 20 minutes

Adapted from Sunday Suppers by Cynthia Graubart. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved. For more information please visit


1/4 cup apple cider vinegar

2 tablespoons Dijon mustard

2 tablespoons honey

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup canola oil

1 large Honeycrisp, Gala or Pink Lady apple

2 (10-ounce) packages shredded coleslaw mix

4 scallions, sliced

2 stalks celery, thinly sliced

2 large handfuls baby kale


In a large bowl, whisk together the vinegar, mustard, honey, salt and pepper. While whisking constantly, gradually add the oil in a slow, steady stream until blended. Slice the apple and immediately add to the dressing — this will help prevent them from turning brown.

In a second large bowl, combine the coleslaw mix, onions, celery and baby kale; add the apple-vinegar mixture, tossing to coat. Season to taste with salt and pepper. Serve immediately.