Apple Cider Vinaigrette Slaw with Kale & Pepitas

Prep Time 20 mins
Cook Time 5 mins
Rest Time 15 mins
Total Time 40 mins
Cooking Method: ,
Cuisine: ,
Courses: , , ,
Difficulty: Beginner
Cooking Temp: 180  C
Servings: 4
Best Season: Fall
Description

This Apple Cider Vinaigrette Slaw with Kale & Pepitas is a crisp, tangy, and nutrient-packed side dish that combines shredded kale, crunchy cabbage, and toasted pepitas with a sweet-tart apple cider vinaigrette. Perfect for meal prep, picnics, or a refreshing dinner side, this slaw delivers vibrant flavors and a delightful crunch in every bite.

Ingredients
    For the Slaw Base
  • 4 cups kale (stemmed & finely shredded)
  • 2 cups green cabbage (thinly sliced)
  • 1 cup red cabbage (thinly sliced)
  • 1 medium carrot (julienned)
  • 1 small red onion (very thinly sliced)
  • 1 green apple (julienned or matchstick cut)
    • For the Apple Cider Vinaigrette
  • 0.25 cup apple cider vinegar
  • 0.5 cup extra virgin olive oil
  • 1.5 tbsp Dijon mustard
  • 1.5 tbsp honey (or maple syrup for vegan option)
  • 1 clove garlic (minced)
  • 0.5 tsp sea salt (adjust to taste)
  • 0.25 tsp freshly ground black pepper
    • For the Toppings
  • 0.5 cup pepitas (pumpkin seeds, toasted)
  • 0.25 cup dried cranberries (optional, for a sweet contrast)
  • 0.25 cup feta cheese (optional, for creaminess)
Instructions
    Prepare the Vegetables
  1. 1
    Wash and pat dry all vegetables. Remove tough stems from the kale and shred into thin ribbons. Slice cabbages, onion, and apple into thin matchsticks, and julienne the carrot. Place everything in a large salad bowl.
    2. Make the Apple Cider Vinaigrette
  2. 2
    In a small bowl or jar, whisk together apple cider vinegar, Dijon mustard, honey, garlic, salt, and black pepper. Slowly drizzle in the olive oil while whisking continuously until the dressing is smooth and emulsified. Taste and adjust seasoning if needed.
    3. Toast the Pepitas
  3. 3
    Preheat oven to 180°C. Spread pepitas on a baking sheet and toast for 4–5 minutes until golden and fragrant. Alternatively, toast in a dry skillet over medium heat for 3–4 minutes, stirring often. Set aside to cool.
    4. Dress the Slaw
  4. 4
    Pour the vinaigrette over the shredded vegetables. Toss thoroughly with tongs until everything is evenly coated. Let the slaw rest for at least 15 minutes to allow the flavors to meld and the kale to soften slightly.
    5. Add Toppings & Serve
  5. 5
    Just before serving, sprinkle toasted pepitas, cranberries, and feta cheese over the top. Toss lightly once more or leave as a garnish for presentation. Serve chilled or at room temperature.
Note

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors intensify over time.

Make Ahead: You can prep the vinaigrette and vegetables separately a day in advance and combine before serving.

Variations: Add roasted butternut squash for a heartier fall version, swap pepitas for sunflower seeds, or use pears instead of apples.

Vegan Option: Use maple syrup instead of honey and skip the feta cheese.

Keywords: healthy salad, easy kale slaw, apple cider vinaigrette, gluten-free recipe, fall side dish
Read it online: https://petitepanini.com/recipe/apple-cider-vinaigrette-slaw-with-kale-pepitas/