Cynthia Graubart’s Apple Kale Coleslaw
Hands On Time: 20 minutes
Total Time: 20 minutes
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.
About the recipe
When it comes time to plan recipes for summer potlucks and cookouts, leave the tubs of watery, bland coleslaw and dull potato salad in the cold case at the supermarket and try this crisp, healthy apple and kale slaw from chef Cynthia Graubart. Our friend Virginia Willis adapted the recipe for Southern Kitchen.
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.