Thursday, May 24, 2012

Kale-Apple Slaw with Poppyseed Dressing

Making this for lunch today!
LOVE me some dark leafy greens.

(Source:  CHOW)


For the dressing:

  • 3 tablespoons cider vinegar
  • 2 tablespoons honey
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons poppy seeds
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 1/3 cup small-dice red onion (about 1/4 medium onion)

For the coleslaw:

  • 1 pound flat-leaf kale (about 2 bunches)
  • 2 medium Granny Smith or Fuji apples, or 1 of each
For the dressing:
  1. Place the vinegar, honey, mustard, poppy seeds, and salt in a large, nonreactive bowl, season with pepper, and whisk to combine. While whisking constantly, slowly add the oil until all of it is incorporated. Add the onion, stir to combine, and set aside.
For the coleslaw:
  1. Wash and dry the kale. Cut out and discard the tough stems. Arrange the leaves into stacks, slice crosswise into 1/4-inch ribbons, and add to the bowl with the dressing. Core the apples, cut them into 1-1/2-inch-long matchsticks, and add to the bowl. Toss to combine. Let the coleslaw sit for at least 15 minutes and up to 1 day for the flavors to meld. Toss again before serving.

For other fun, healthy, non-traditional summer salads,
(I'm looking at you potato and macaroni)
check out these amazing recipes over at CHOW.

~image via CHOW~

1 comment:

  1. Seriously so f'in good!! Omitted the poppyseeds (didn't have them) and added a generous handful of dried cranberries. Way better (and cheaper) than Whole Foods' raw kale salad! Will definitely be making this again and again. :)