This apple-kale 'slaw' makes a perfect fall salad
About the recipe
This crisp, healthy apple and kale slaw from chef Cynthia Graubart makes a perfect side dish or salad, and stands in perfectly for traditional mayo-based slaw in most any preparation.
Hands On Time: 20 minutes
Total Time: 20 minutes
Adapted from Sunday Suppers by Cynthia Graubart. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved. For more information please visit www.cynthiagraubart.com.
1/4 cup apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup canola oil
1 large Honeycrisp, Gala or Pink Lady apple
2 (10-ounce) packages shredded coleslaw mix
4 scallions, sliced
2 stalks celery, thinly sliced
2 large handfuls baby kale
In a large bowl, whisk together the vinegar, mustard, honey, salt and pepper. While whisking constantly, gradually add the oil in a slow, steady stream until blended. Slice the apple and immediately add to the dressing — this will help prevent them from turning brown.
In a second large bowl, combine the coleslaw mix, onions, celery and baby kale; add the apple-vinegar mixture, tossing to coat. Season to taste with salt and pepper. Serve immediately.