Kale-Apple Coleslaw with Poppy Seed Dressing

Name: Kale-Apple Coleslaw with Poppy Seed Dressing
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 2 mediums Granny Smith or Fuji apples, or 1 of each; 6 servings Freshly ground black pepper; 3 Tbsps cider vinegar; 2 teaspoons Dijon mustard; 454 grams flat-leaf kale (about 2 bunches); 2 Tbsps honey; 0 teaspoons kosher salt; 79 milliliters dice red onion (about 1/4 medium onion); 2 teaspoons poppy seeds; 3 Tbsps vegetable oil

Kale-Apple Coleslaw with Poppy Seed Dressing might be just the side dish you are searching for. One portion of this dish contains approximately 3g of protein, 8g of fat, and a total of 151 calories. This recipe serves 6. Head to the store and pick up dijon mustard, poppy seeds, cider vinegar, and a few other things to make it today. From preparation to the plate, this recipe takes around 40 minutes. It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free, dairy free, and vegetarian diet.

Instructions

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.

Ingredients you will need

Poppy Seeds

Mustard

Vinegar

Pepper

Honey

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Add the onion, stir to combine, and set aside.For the coleslaw:Wash and dry the kale.

Ingredients you will need

Onion

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.

Ingredients you will need

Apple

Equipment you will use

Bowl

Let the coleslaw sit for at least 15 minutes at room temperature and up to 1 day in the refrigerator for the flavors to meld. Toss again before serving.