Kale Apple and Carrot Slaw, cook with what you have!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I have not been shy about my frugal ways, and this salad is proof that frugal can also be delicious. The act of frugal food management is preparing and enjoying food while using what you already have on hand, in a timely manner. This may include a bit of a creative trial and (possible) error. But I will tell you right now, this is also a fun and delicious way to let your creative juices flow! 

Cooking on the fly is not new. Your grandmother did it every day in her kitchen. It can also be a fun journey for you to follow, as well in your own modern kitchen. I invite you to honor your family's past and, cook with what you have. 

Come on, what are you waiting for?

Kale Apple and Carrot Slaw, cook with what you have!
Kale Apple and Carrot Slaw, cook with what you have!

Kale Apple and Carrot Slaw
by the seat of my pants!

1 head Tucson Kale, washed, dried with center ribs removed, sliced thinly crosswise
1 apple, cored and diced small - no need to peel
1 large or 2 regular carrots, peeled and shredded
1 handful of raisins, chopped 

2 T mayonnaise
2 T sour cream or yogurt
1 T Brown Sugar
1 T apple cider vinegar
dash salt
fresh ground pepper

Kale Apple and Carrot Slaw, cook with what you have!
Prepared vegetables for Kale Apple and Carrot Slaw. 

Combine all ingredients, stirring well. Cover and let chill until mealtime. 

This can be made in the morning for lunch or dinner later that day. This slaw stays crispy, with a nice crunch, and does not end up swimming in too much dressing. 

Kale Apple and Carrot Slaw, cook with what you have. Frugal ways in the kitchen.
Kale Apple and Carrot Slaw, ready to serve.

PS. Leftovers are easily turned into a main dish salad with a bit of diced ham or roasted chicken.


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  1. This sounds awesome. ANd yes, I do like to figure out how to cook up the bits and pieces not used during the week.

    1. I think we have similar cooking habits, thanks for visiting.

  2. This sounds delicious! Pinned! Thanks for sharing on the What's for Dinner link up~

  3. Sometimes meals comprised from my pantry or bits and bobs of ingredients turn out to be my very favorites. Your salad looks delicious. Thanks for sharing it with Souper Sundays. ;-)

  4. Hi Melynda, do you do anything special with the kale first (like massage it with oil or something)? Or do you just eat it straight like you would with lettuce? Sorry for the silly questions, I'm not much of a cook :/ Cheers, Kate xx

  5. Hello Kate, What a great question, for this salad I did not massage the kale. Because it is cut small and has a bit of a vinegar based dressing, it softens nicely with out the added step of massage. Thanks for visiting!

  6. This looks so tasty. I may have to pick up some kale next time I am out. Thanks for sharing on the Waste Less Wednesday Blog Hop!

  7. This is such an important message, Melynda, and what a lovely recipe! Your Kale, Apple and Carrot Slaw looks amazing - so fresh, tasty and wholesome. Sharing on our Hearth and Soul Facebook page. Thank you so much for being a part of Hearth and Soul. Hope to 'see' you again this week!

    1. Thanks April, I appreciate your hosting the hearth and soul hop.

  8. I'm not sure what Tucson kale is. Ours is called Russian kale, leaves sold in a bundle. Think it might be the same thing? Regardless, I'll use your recipe and I'm positive it'll be delicious.

    1. Most likely very similar, Tuscan is darker leaves and softer than the standard Kale sold. If the Russian Kale is a bit stiff, pick it up by the handful and squeeze tightly and drop back into the bowl (before adding the other ingredients) this massage technique will soften the leaves a bit and make it a bit more tender. Thanks for stopping by!


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