Kale-Apple Coleslaw with Poppy Seed Dressing

Name: Kale-Apple Coleslaw with Poppy Seed Dressing
Prep time: 40 min
Total time: 40 min
Yield: 6 servings
Ingredients: 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

Apples Kale Dressings Coleslaw Christmas 4th of July Thanksgiving No-Cook Salad Dinner Party Tailgating Picnic Potluck Gluten Free Healthy Vegetarian Vegetable Oil Honey Side Dish Make Ahead Weeknight Dinner Summer Fall Winter Easy Dijon Mustard

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6 servings Easy

Total: 40 mins

19 Ratings

Ingredients (10)

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)

For the coleslaw:

1 pound flat-leaf kale (about 2 bunches)
2 medium Granny Smith or Fuji apples, or 1 of each

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Nutritional Information

Calories173
Fat8.19g
Saturated fat0.57g
Trans fat0.05g
Carbs23.91g
Fiber4.6g
Sugar15.58g
Protein3.73g
Cholesterol
Sodium128.6mg
Nutritional Analysis per serving (6 servings) Powered by

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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.

by Christine Gallary

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There are several reasons Christmas is celebrated on Dec. 25. The date is nine months after March 25, a day recognized by Christians as Annunciation. It was the day Mary was told she would was having a baby. The nine months that follow are an approximation of Jesus’ birth. Dec. 25 also coincides with pagan Winter Solstice celebrations like Saturnalia' and Dies Natalis Solis Invicti. Since they were historically celebrated around that time of year there was precedent for holiday festivities during this time of year.

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Christmas is a shortened from the words “Christ’s mass.” It’s derived from the Middle English word "Cristemasse" which has Greek, Hebrew and Latin origins. Christmas is an annual holiday that honors the birth of Jesus Christ. It is celebrated by Christians around the world and is regarded as an important religious and cultural holiday.

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Christmas is traditionally celebrated in many ways and celebrations vary across cultures. In the days leading up to Christmas, people usually put up special decorations including colorful lights and evergreen trees. Gifts are often placed under the tree and exchanged on Christmas day among loved ones. Large meals are also typically served as part of the celebration as well.

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Instructions

For the dressing:

1Place 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.

For the coleslaw:

1Wash 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.

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