This kale-apple coleslaw is the perfect summer side dish! Kale is high in vitamins K, A and C, as well as fiber and other essential vitamins and minerals. Kale is an antioxidant, anti-inflammatory, and supports body detoxification.
For the dressing:
3 tablespoons Red Apple Balsamic Vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
1 teaspoon poppy seeds
1/4 teaspoon kosher salt
freshly ground black pepper
3 tablespoons Italian Favolosa Extra Virgin Olive Oil
1/3 cup red onion, diced small. (about 1/4 medium onion)
For the coleslaw:
1-2 bunches flat-leaf kale
2 medium Granny Smith or Fuji apples
1/4 cup slivered almonds
Mix the balsamic vinegar, honey, Dijon, poppy seeds, and salt in a large glass or stainless steel mixing bowl. Season with the pepper and whisk to combine. While whisking constantly, slowly add the olive oil until all of it is incorporated. Add the onion, stir to combine, and set aside. Wash and dry the kale. Cut out and discard the tough stems. Arrange the leaves into stacks, slice crosswise into 1/4-inch ribbons, add to the bowl with the dressing. Core the apples, cut them into 1-1/2 inch long matchsticks, and add to bowl as well. Toss to combine. Let the coleslaw sit for at least 15 minutes and up to one day for the flavors to meld. Toss again before serving. Enjoy! Serves 6.