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Fennel Apple Kale Slaw
Crunchy, tangy, and just a little sweet, this Fennel Apple Kale Slaw with Poppy Seed Dressing is the perfect side dish any time of year. Whether you're looking for something crispy and light to balance out a hearty meal or a mayo-free coleslaw for your picnic spread, this kale slaw recipe has you covered.
Prep Time
30 mins
Total Time
30 mins
Servings: 4
Calories: 151 kcal
Course:
Salad
Cuisine:
American
Ingredients
Kale Fennel Apple Slaw
- 1 bunch (about 200 grams) kale
- 1 fennel bulb about 1 cup sliced
- 1 apple
- 1 tablespoon lemon juice
Poppy Seed Dressing
- 1 shallot minced
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon poppy seeds
Instructions
- Prepare the kale. Wash the kale, pat it dry. To slice kale for kale salads, and slice out the main stem. Roll the kale leaves together and slice them crosswise into very thin strips. Put the kale into a bowl.
- Combine all of the ingredients for the poppy seed dressing except for the poppy seeds in a bowl or clean jam jar, and whisk or shake to mix.
- Add a tablespoon or two of the dressing to the kale and use clean hands to massage the dressing into all of the kale for about a minute.
- Trim the fennel bulb, removing the stem and cut it in half. Remove the core and thinly slice the fennel using a sharp knife or mandoline.
- Core the apple, then julienne it into thin sticks the same size as your fennel. Put the lemon juice into a shallow bowl with an equal amount of water, and dip the apple sticks into the lemon juice to coat.
- Add the fennel and apple to the bowl with the kale. Add the poppy seeds to the jar with the slaw dressing, shake or whisk, and pour it over the kale, fennel, and apple.
- Toss until all of the apple, fennel, and kale is evenly coated with the poppy seed dressing. Serve your kale apple fennel slaw right away, or hold it in the refrigerator for up to a day.
Cup of Yum
Notes
- Lacinto kale (also known as dinosaur kale or Tuscan kale) is the least bitter and the best for kale salads and this kale slaw.
- Use an apple for this apple kale slaw that is crisp and sweet, like a Honeycrisp.
- You can make this fennel apple kale slaw up to one day ahead of time. Leftovers can be stored for a few days, but the kale slaw will lose its crispness over time.
Nutrition Information
Calories
151kcal
(8%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Sodium
355mg
(15%)
Potassium
454mg
(13%)
Fiber
5g
(20%)
Sugar
12g
(24%)
Vitamin A
3352IU
(67%)
Vitamin C
42mg
(47%)
Calcium
151mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 151
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 355mg | 15% |
| Potassium | 454mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 3352IU | 67% |
| Vitamin C | 42mg | 47% |
| Calcium | 151mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.