Apple Kale Slaw
Apple Kale Slaw
Try this slaw as a base topped with grilled fish, seafood or poultry. The mustard vinaigrette, a yogurt-based dressing, not only lightens up the dish, it adds zip and tartness to balance the organic, earthy vegetable and sweet fruit combo.This recipe is adapted from Executive Chef Matthew Danaher at Farmhouse Kitchen in Delray Beach, Florida. It was originally published in the South Florida Sun Sentinel.
Prep Time
20
minutes
Cook Time
1
minute
Servings
4
Total time: 21 minutes
Ingredients
- 7 ounce organic cabbage, sliced thin
- 7 ounce organic kale, sliced thin
- 2 organic apples, julienned
- 2 teaspoon minced organic italian parsley
- 4 ounce mustard vinaigrette (recipe follows), or to taste
- kosher salt and black pepper, to taste
- 4 ounce plain greek yogurt
- 1 ounce dijon mustard
- 1 ounce gulden’s mustard
- 1 ounce pommery whole-grain mustard
- 2 ounce apple cider vinegar
- 4 ounce olive oil
- 4 ounce warm water
- 1 teaspoon chili flakes
- 1 ounce agave
Directions
- Step 1: Using a large bowl, combine 7 ounces thinly sliced cabbage, 7 ounces thinly sliced kale, 2 julienned apples and 2 teaspoons minced parsley. Season with salt and pepper, to taste.
- Step 2: Add 4 ounces mustard vinaigrette, tossing to combine. Refrigerate until serving.
- Step 1: Using a large bowl, whisk together 4 ounces plain Greek yogurt, 1 ounce Dijon mustard, 1 ounce Gulden’s mustard, 1 ounce Pommery whole-grain mustard, 2 ounces apple cider vinegar, 4 ounces olive oil, 4 ounces warm water, 1 teaspoon chili flakes and 1 ounce agave. Whisk until smooth and incorporated. Makes about 2 cups.