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Best Summer Slaw with Kale, Brussels, Apples & Almonds
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Best Summer Slaw with Kale, Brussels, Apples & Almonds

Course: Side Dish
Author: Ann Timm


Dressing Ingredients

  • 3 tablespoons apple cider vinegar
  • 3 tablespoons raw honey
  • 2 teaspoons Dijon mustard
  • 1/4 cup finely chopped red onion
  • 1 1/2 tsp chia seeds
  • 1/2 teaspoon house seasoning I use a 4:1:1 ratio of sea salt:black pepper:garlic powder
  • 1/4 cup extra virgin olive oil

Slaw Ingredients

  • 1 10 oz. bag of Trader Joe's Cruciferous Crunch Collection (or roughly 5 cups chopped kale leaves, 2 cups shredded or finely chopped Brussels sprouts, 1/2 cup each: chopped green and purple cabbage)
  • 1 large apple I like the tart-sweet varieties like Jazz and Pink Lady
  • 1/2 cup toasted slivered almonds
  • 1/2 cup chickpeas


  • In a small bowl, mix all dressing ingredients except oil. Drizzle oil gradually while whisking constantly to form an emulsion. Set aside.
  • In a large bowl, toss all salad ingredients, then pour dressing over all before giving it another good stir.


This salad can be eaten right away, but is ideal if allowed to rest for an hour or so in the fridge prior to serving. It can be stored for a few days in the fridge, but will lose some of it's crunch over time, similar to traditional cole slaw.