You may never look at kale the same way again! We all know we need to eat kale but it’s not always easy to find good recipes. Massaging it is truly the secret to eating it raw. Young and tender leaves are best. This is an easy to eat recipe. You won’t be chewing forever or feel like you’re forcing yourself to eat kale.
This crunchy coleslaw with the sweet and sour of the dressing will go with any dish where you would serve a more traditional cabbage coleslaw.
EQUIPMENT: wooden cutting board, chef’s knife, mandoline slicer.
Kale and Apple Coleslaw with Creamy Honey Mustard Dressing
Cuisine: AmericanDifficulty: Easy4
servings30
minutesThis crunchy coleslaw with the sweet and sour of the dressing will go with any dish where you would serve a more traditional cabbage coleslaw.
Ingredients
1 bunch Lacinato kale
3 tablespoons cider vinegar
1 tablespoon extra virgin olive oil
1/2 teaspoon sea salt
2 medium apples, any type of crunchy apple will work
3/4 cup mayonnaise (I personally prefer Kewpie)
1/4 cup agave syrup
2 tablespoons Dijon mustard
- Optional
1/3 cup small-dice red onion
1 carrot, julienne cut
1/2 cup dried cranberries
1/2 cup white raisins
Directions
- Wash and dry the kale. Cut out and discard the tough ribs. Arrange the leaves into stacks, slice crosswise into 1/8-inch ribbons, and add to a bowl with the vinegar, oil, and salt. Massage well and set aside.
- Core the apples, julienne them into matchsticks, add to the bowl. I use a mandolin to julienne the apples.
- Whisk the mayonnaise, agave syrup, and Dijon mustard together to make the dressing. Add to the bowl.
- Add desired optional ingredients. Save a little for garnish. Taste the base recipe and use your imagination. Toss to combine.
