Kale and Apple Coleslaw
A favorite side dish, this twist on the classic slaw takes advantage of the variety of mixed greens and cabbages in the produce section these days. And the apple adds a little sweet crunch!
Ingredients
Dressing
- 1/3 cup mayonnaise
- 1/3 cup avocado oil or vegetable oil
- 1/3 cup apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- ½ teaspoon coarse salt
- ¼ teaspoon pepper
Slaw
- 10 ounces shredded green cabbage about 7 cups
- 6 ounces assorted shredded cabbages and kale mixture about 6 cups (see NOTE)
- 5 ounces shredded carrots about 2 cups
- 1 large apple, cored and chopped into small pieces
- ½ cup mixed dried fruit (see NOTE)
- 1 to 2 teaspoons chopped fresh dill optional
Instructions
- Whisk dressing ingredients together until combined; reserve.
- Combine slaw ingredients except dill in a large bowl. Add all but about 2 tablespoons dressing and toss to combine. Refrigerate at least 30 minutes or up to 4 hours before serving. Just before serving, toss slaw with remaining dressing and dill, if using. (The dill flavor intensifies as it stands, so best to add just before serving. Dill can also be served on the side and added to individual servings as desired.)
- Makes about 8 cups.
Notes
Shredded Cabbage Mix: You can use whatever combination of greens and cabbages you like. I discovered a Trader Joe’s mix including shredded kale, Brussels sprouts, broccoli, green and red cabbages. You can certainly shred your own favorite combination too. Just use about the same amount of shredded greens and cabbages called for in the recipe.
Dried Fruit: I use a favorite mixed blend of dark and golden raisins, dried blueberries and cranberries. Feel free to use whatever dried fruit you have on hand or can find easily in your market.