Crisp, colorful, and full of flavor, this Kale Apple Coleslaw is a bright twist on a classic. The hearty kale base is balanced by the sweetness of apples and the crunch of toasted walnuts, all brought together with a tangy-sweet poppy seed dressing. It’s a refreshing, nutrient-packed side that pairs beautifully with fried chicken, barbecued ribs, or grilled fish—and it holds up well, making it perfect for picnics or potlucks.
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:
In a blender, combine vinegar, honey, mustard, poppy seeds, salt, and pepper. Blend until smooth. With the blender running, slowly drizzle in the oil until emulsified. Stir in the red onion, then set aside to let the flavors develop.
Remove and discard the tough kale stems. Stack the leaves and slice them crosswise into thin ¼-inch ribbons. Transfer to a large mixing bowl.
Cut apples into 1½-inch matchsticks. Add them to the bowl with the kale.
Pour the dressing over the kale and apples. Toss thoroughly to coat all the leaves. Let sit for at least 15 minutes—or up to a day in the refrigerator—to allow the kale to soften and the flavors to meld.
Just before serving, add the toasted walnuts and toss lightly. Serve chilled or at room temperature.
YIELD: Serves 6
