Kale-Apple Coleslaw with Poppyseed Dressing

October 17, 2013

Coleslaw isn't just a summer side dish. Replace traditional green cabbage with a hearty winter green like kale, then pair with cool-weather apples and a sweet-tart dressing. This kale-apple coleslaw recipe from CHOW can be made up to 1 day in advance, and it won't wilt!

Choose Granny Smith apples for a more tart contrast; choose Fuji apples for overall sweeter notes. Combine your favorite varieties for a healthy balance.


Kale-Apple Coleslaw with Poppy Seed Dressing




3 tablespoons cider vinegar

2 tablespoons honey

2 teaspoons Dijon mustard

1 1/2 teaspoons poppy seeds

1/4 teaspoon kosher salt

Freshly ground black pepper

3 tablespoons vegetable oil

1/3 cup small-dice red onion (about 1/4 medium onion)

1 pound flat-leaf kale (about 2 bunches)

2 medium Granny Smith or Fuji apples, or 1 of each


For full recipe instructions, click here.

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