Adapted from http://www.chowhound.com/recipes/kale-apple-coleslaw-with-poppy-seed-dressing-30354.
Ingredients
For the dressing:
- 3 tablespoons cider vinegar
- 2 tablespoons honey
- 2 teaspoons Dijon mustard
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 3 tablespoons olive oil
- 1/3 cup small-dice red onion (about 1/4 medium onion)
For the slaw:
- 1 pound kale, cut or torn into bite-size pieces and washed well
- 1 large Granny Smith apple, cut into quarters or eighths and thinly sliced
Mix dressing ingredients in a small bowl. Put about a third of the kale into a very large bowl. Pour half the dressing over the kale. Mix well with one hand. As the kale becomes coated with the dressing, add more kale with the other hand, massaging the dressing onto all surfaces of the leaves. Continue adding dressing and kale until all mixed and evenly coated. Mix in the apple pieces.
Let sit 15 minutes at room temperature before serving, or refrigerate until time serve. Can be made up to one day ahead.