• 231-944-5035
  • Log in
  • Cart (0)
  • Checkout
  • Shop 
    • Pre-Packaged Gift Pairings
    • Extra Virgin Olive Oils
    • Extra Virgin Olive Oil - Varietals
    • Balsamic Vinegars - Dark
    • Balsamic Vinegars - White
    • Fused Olive Oils
    • Infused Olive Oils
    • Gourmet Specialty Oils
    • Gourmet Specialty Vinegars
  • Recipes
  • News
  • About 
    • Our Premium Oils & Vinegars
    • Tips on Using Oils & Vinegars
    • Who We Are
  • Shop 
    • Pre-Packaged Gift Pairings
    • Extra Virgin Olive Oils
    • Extra Virgin Olive Oil - Varietals
    • Balsamic Vinegars - Dark
    • Balsamic Vinegars - White
    • Fused Olive Oils
    • Infused Olive Oils
    • Gourmet Specialty Oils
    • Gourmet Specialty Vinegars
  • Recipes
  • News
  • About 
    • Our Premium Oils & Vinegars
    • Tips on Using Oils & Vinegars
    • Who We Are
Olive Oil & Balsamic Vinegar Recipes

Kale Apple Coleslaw

May 20, 2012

 

This kale-apple coleslaw is the perfect summer side dish! Kale is high in vitamins K, A and C, as well as fiber and other essential vitamins and minerals. Kale is an antioxidant, anti-inflammatory, and supports body detoxification.

Ingredients:
For the dressing:
3 tablespoons Red Apple Balsamic Vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
1 teaspoon poppy seeds
1/4 teaspoon kosher salt
freshly ground black pepper
3 tablespoons Italian Favolosa Extra Virgin Olive Oil
1/3 cup red onion, diced small. (about 1/4 medium onion)
For the coleslaw:
1-2 bunches flat-leaf kale
2 medium Granny Smith or Fuji apples
1/4 cup slivered almonds

Preparation:
Mix the balsamic vinegar, honey, Dijon, poppy seeds, and salt in a large glass or stainless steel mixing bowl. Season with the pepper and whisk to combine. While whisking constantly, slowly add the olive oil until all of it is incorporated. Add the onion, stir to combine, and set aside. Wash and dry the kale. Cut out and discard the tough stems. Arrange the leaves into stacks, slice crosswise into 1/4-inch ribbons, add to the bowl with the dressing. Core the apples, cut them into 1-1/2 inch long matchsticks, and add to bowl as well. Toss to combine. Let the coleslaw sit for at least 15 minutes and up to one day for the flavors to meld. Toss again before serving. Enjoy! Serves 6.




Tweet Share Pin It Email

Also in Olive Oil & Balsamic Vinegar Recipes

Basil, Heirloom Tomato & Mozzarella Fresca Salad

August 10, 2016

Fresh mouthwatering heirloom tomatoes with the freshest extra virgin olive oil in the world. Absolutely spectacular!

Continue Reading

Balsamic Salmon

June 15, 2016

Dark Balsamic Vinegar brings a new dimension of flavor to your salmon!

Continue Reading

Sizzling Spicy Shrimp

June 15, 2016

This shrimp has heat! Harissa Olive Oil and Coconut Balsamic Vinegar are the perfect pair for this Sizzling Spicy Shrimp.

Continue Reading

Helpful Links
  • Customer Service FAQ's
  • Guide to Oils & Vinegars
  • About Us
Sign up for our newsletter

Sign up to get the latest on sales, new releases and more…

Location

321 N. Saint Joseph Street

Suttons Bay, MI 49682


© 2025 Olive Oil Store. Ecommerce Software by Shopify