Kale is one of the healthiest vegetables around. It can provide you with some special cholesterol-lowering benefits if you cook it by steaming or eaten raw. This recipe is delicious and will make eating healthy ingredients enjoyable.
2 bunches of Kale
2 medium Granny Smith
3 tbsp Cider Vinegar
2 tbsp Honey
2 tsp Dijon Mustard
¼ tsp Salt
3 tbsp Olive Oil
1/3 cup Onion, diced
Combine vinegar, honey, Dijon mustard, salt and pepper. Mix well with a whisk, while gradually adding the oil. Mix in the onions and set aside until needed.
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 a large bowl.
Core the apples, cut them into 1-1/2-inch-long matchsticks, and add to the bowl.
Toss kale and apples with dressing. 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.