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Glass Bowl full of Kale Apple Coleslaw

Kale Apple Beet Coleslaw

This kale apple coleslaw, with optional addition of beets, is a creative twist on traditional coleslaw, with a sweet and tart flavor combination. It is much lighter than traditional coleslaw and very nutritious!
5 from 1 vote
Prep Time 15 mins
Total Time 15 mins
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 12 servings
Calories 150 kcal


  • Cheese grater
  • Chef's knife
  • Cutting board


Creamy Tangy Dressing


  • In a large bowl, place shredded cabbages, shredded kale, julienned carrots, and grated apples. I grate the apples with a cheese grater right off of the core.
  • In a small bowl, mix all dressing ingredients to make the dressing: yogurt, mayo, spicy mustard, honey, apple cider vinegar, salt, and pepper.
  • Pour the dressing into the large bowl and stir to combine with the coleslaw.
  • Add remaining ingredients to coleslaw: cranberries, sunflower seeds, and grated beet (optional) and gently combine. The beet is added last and stirred in gently as it will quickly color the whole coleslaw pink if overmixed!
  • While you can enjoy this salad for several days, it is best enjoyed the day it is made and yields enough for a party. Enjoy!


Depending on the size of your produce, this can yield quite a bit! Mix in a large bowl and remove some if there's not enough room to mix in the dressing.


Calories: 150kcal
Keyword Apetizer, Beetroot, Fall Recipes, Fresh, Gluten-free, Vegan, Vegetarian, whole food
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