Forget everything you know about traditional coleslaws. Done? Good! Now imagine crisp Granny Smith apples, freshly chopped kale and sweet carrots. Add a sweet and tangy honey mustard dressing and you have my new favourite coleslaw. The Apple Kale Coleslaw is a twist on the typical coleslaw with unexpected ingredients and flavours.
A few weeks ago I saw a great recipe for an apple and kale coleslaw in my Mama Earth food box. I receive a wonderful delivery of local and organic produce every other week and they always include recipes that utilize ingredients from that week. I have adapted this recipe to include a few more veggies and a light vinegar and honey dressing.
This healthy coleslaw has now become a part of my weekly menu at home. It actually tastes better after sitting in the fridge overnight and stays good for 4-5 days. So you can make a bunch on Sunday night and enjoy it for lunch for the rest of the week. After all, healthy eating is all about prepping your food ahead of time. If you can set aside 2 hours on a Sunday to prep for the rest of the week, I guarantee eating healthier becomes a snap!
- 1 bunch of kale, thinly sliced
- 1 Granny Smith apple, julienned
- 1/2 carrot, grated
- 1 small bunch of radishes, thinly sliced or grated (optional)
- 1 lemon
- 2 tbl sp apple cider vinegar
- 1 tbl sp honey
- 1 1/2 tsp Dijon mustard
- 1/2 tbl sp olive oil
- pinch of salt and ground pepper
- Chop the Granny Smith apples into thin sticks (julienne)
- Squeeze half a lemon on the chopped apples. Toss to make sure lemon juice has coated the apple pieces. Set aside
- Remove stems from kale. Stack up kale leaves and chop into thin slices (half inch or smaller), add to large bowl
- Toss in grated carrots
- Add sliced radishes (optional) and sliced apples
- Whisk together the dressing ingredients and mix into salad bowl
And voila! Enjoy.