Apple, kale and mint salad.
This apple, kale and mint salad is the easiest, freshest and most flavourful of salads you could eat. Bursting with crisp sweet apple, lemon and minty freshness.
Apple, kale and mint salad.
Apple, kale and mint salad.
Apple, kale and mint salad.
This salad has been my simple secret weapon to lighten any main dish, especially to go with BBQ or roast meat like this epic pulled pork recipe for years. It’s kind of a hybrid between a salad and a slaw really. The combination of apple and mint combined with a lemon and olive oil dressing is so light and zingy and fresh. The texture is crisp and crunchy, and the best part, it comes together faster than you can say ‘apple kale and mint’. Well, maybe not but you get the idea. It’s easy and quick to make.
I love to serve this recipe alongside Slow cooked roast lamb, Pulled Pork or Roast Chicken.
For more salads that go great with roasts, I highly recommend my Pear, prosciutto and rocket salad, Warm pumpkin salad, Roast potato and herb salad and my Bloody Mary Tomato Salad.
Personally I like finely chopped kale as it is. However you can tenderise it by pouring over a little olive oil and adding a pinch of salt, and massaging with your hands for a couple of minutes. This is good to do if your kale pieces are a bit chunkier.
The apple is the main flavour and texture of the dish, so choose your apple wisely. Being in Australia, my personal favourite is Jazz, a great allrounder for eating, cooking, and bobbing. In the US, a Honeycrisp would work nicely as well. Just make sure they aren’t floury, that’s just gross.
Ingredients and substitutions
How to make it - step by step!
cut the cheeks off the apple and finely slice, finely chop the kale without the stem, finely chop the red cabbage and roughly chop mint leaves, and add to a bowl.
Squeeze over the lemon juice, olive oil, salt and pepper, toss to combine ensuring good distribution over the salad ingredients, particularly the kale, as this will help to tenderise the kale slightly.
Eat or refrigerate until ready to serve
cut the cheeks off the apple and finely slice, finely chop the kale without the stem, finely chop the red cabbage and roughly chop mint leaves, and add to a bowl.
Squeeze over the lemon juice, olive oil, salt and pepper, toss to combine ensuring good distribution over the salad ingredients, particularly the kale, as this will help to tenderise the kale slightly.
Eat or refrigerate until ready to serve
Watch the how to video
Watch the how to video
Apple, kale and mint salad.
- 2 apples, core removed, thinly sliced
- 3 cups kale, de stemmed and finely chopped
- 2 cups red cabbage, thinly sliced
- 2 cups fresh mint leaves, roughly chopped
- Juice of 1 lemon
- ½ cup olive oil
- ¼ tsp salt
- ¼ tsp pepper
- Make your slaw by combining sliced apple, kale, red cabbage, mint, to a bowl
- lemon juice, olive oil, salt and pepper
- toss to combine, refrigerate until needed