Kale Apple Slaw

Ingredients

▢ 2 cups kale, thinly sliced

▢ 1 apple, cut into matchsticks, chunks, or slices

▢ 1 juice of one lemon

▢ ¼ teaspoon salt

▢ 2 large carrots, cut into matchstick-sized pieces

▢ 1 cup red cabbage, thinly sliced

▢ ¼ cup parsley, chopped

▢ 4 green onions, sliced

▢ ⅓ cup red onion, diced

▢ ¼ cup dried cranberries

▢ ¼ cup toasted pepitas

Coleslaw Dressing (no mayo)

▢ ½ cup Greek yogurt

▢ 1 tablespoon olive oil

▢ 2 tablespoons Dijon mustard

▢ 2 tablespoons honey

▢ 1 tablespoon apple cider vinegar

Instructions

1. Slice the ribs off of the kale and slice it into thin ribbons until you have about 2 cups.

2. Place the kale in a large bowl with the juice of one lemon and ¼ teaspoon salt. Massage the lemon juice into the kale. This will help break down the tough fibers and make the kale softer and easier to chew.

3. Core the apple and, with a mandolin or sharp knife, cut it into matchsticks, cubes, or thin slices. I left the skin on, but if you prefer, you can peel the apple first.

4. Toss the apple with the kale and lemon juice to keep it from browning.

5. Julienne or shred the carrots. To cut the carrots into matchsticks, use a mandolin, julienne peeler, or a sharp knife. Add the carrots to the kale and apple.

6. To the bowl of kale, apple, and carrots, add the thinly sliced red cabbage, chopped parsley, sliced green onions, diced red onion, cranberries, and pepitas.

7. Make the slaw dressing. In a small bowl, whisk yogurt, olive oil, Dijon mustard, honey, and apple cider vinegar.

8. Add dressing to the slaw mix and toss to combine.

9. Refrigerate for a few hours before serving to let the flavors mingle. This kale apple slaw will keep in the fridge for a few days.