The flavor and texture of this slaw stays fresh for 2 to 3 days in the refrigerator. However, if you want the apples to stay fresh (and not brown) you'll need to use the salt soaking method before adding the apples to the salad.
Apple salt soaking method (to prevent apples from browning): First, combine 1 cup water and 1/2 teaspoon salt. Stir until the salt dissolves. Add apple slices and let soak 5 minutes. Rinse very well with cold water. Pat dry.
Nuts will start to lose their crunch if left in the slaw for more than a day, so I recommend adding nuts right before you eat the salad.
For instructional photos of kale shredded in a food processor, see blog post above.
For photos and instructions of the easiest way to slice an apple, see the blog post above.