Coleslaw is often a combination of limp cabbage covered with heavy mayonnaise dressing, but in this version we used hearty kale and crunchy apples to make a delicious, healthy substitute. Tossed with a sweet-tart dressing made with honey, vinegar, poppy seeds, Dijon mustard, and red onion, this untraditional coleslaw doesn’t wilt into a soggy mess, and it’s right at home served with barbecued ribs or fried chicken.
What to buy: If you’d like a tart contrast to the sweet poppy seed dressing, choose all Granny Smith apples for the slaw, but if you prefer sweeter flavors, choose all Fuji apples. We liked the salad best with one of each.
Game plan: This salad can be made up to 1 day in advance and stored in the refrigerator.
This recipe was featured as part of our Chunky, Unusual Summer Salads. This recipe also fits nicely as part of a Thanksgiving feast, made with fresh apples alongside other non-traditional dishes such as our Oyster Stuffing.
For the coleslaw:
