This healthy summer salad is made with kale and a tangy-sweet poppy seed dressing that goes wonderfully with fried chicken or barbecued ribs.
INGREDIENTS:
For the dressing:
3 tablespoons cider vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
2 teaspoons poppy seeds
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons vegetable oil
1/3 cup finely diced red onion
For the coleslaw:
1 pound flat-leaf kale (about 2 bunches), washed and dried
2 medium Granny Smith or Fuji apples, or 1 of each, cored
1/3 cup walnut pieces, toasted
METHOD:
For the dressing:
In the jar of a blender, place vinegar, honey, mustard, poppy seeds, salt, and pepper. Blend to combine ingredients. With the blender running, slowly add the oil until all of it is incorporated and the mixture emulsifies. Remove the blender jar and stir in the onion to combine. Set aside.
For the coleslaw:
With a knife, remove tough stems and discard them. On the cutting board, arrange the kale leaves into stacks, and slice them crosswise into narrow 1/4-inch ribbons. Place in a large bowl. Cut apples into 1-1/2-inch-long matchsticks, and add to the bowl with kale. Toss salad mixture with dressing to combine. Allow the coleslaw to sit for at least 15 minutes and up to 1 day for the flavors to meld. Add walnuts to coleslaw and toss again before serving.
