It's no secret I love kale. There's different varieties and textures, I enjoy the hearty green raw, in smoothies, or sauteed for kale tacos. It's such a power food packed full of nutrients...and what I love most? It withstands dressing. Meaning, you can dress it and let it sit without running the risk of a soggy, wilted mess (also why this is ideal for a summer picnic). This InspireSlaw can be lightly dressed overnight so you can prepare a hearty kale salad the night before for lunch the next day.
What I love about this salad is the poppyseed dressing. Unlike it's sugary, white, bottled grocery store counterpart...this is a fresh honey-dijon blend with poppyseeds added in. I also have added shredded cabbage and carrot to this to make it more of a slaw. I also love toasted nuts or pepitas to top it, as well!
InspireSlaw Kale Salad
(Adapted from Chow's Christine Gallary)
For the 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 the dressing:
- 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. Add the onion, stir to combine, and set aside.
- Wash and dry the 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. 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.