Coleslaw isn't just a summer side dish. Replace traditional green cabbage with a hearty winter green like kale, then pair with cool-weather apples and a sweet-tart dressing. This kale-apple coleslaw recipe from CHOW can be made up to 1 day in advance, and it won't wilt!
Choose Granny Smith apples for a more tart contrast; choose Fuji apples for overall sweeter notes. Combine your favorite varieties for a healthy balance.
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 full recipe instructions, click here.