Happy St. Patrick's Day - Happy Spring! 

MarchFlavor of the Month

 

Red Apple
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March 31, 2015

Apple Kale Cole Slaw

For the dressing:
3 tablespoons Olive Gourmet Red Apple Balsamic Vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
1 teaspoon poppy seeds
1/4 teaspoon kosher salt
freshly ground black pepper
3 tablespoons Olive Gourmet Mild/Medium Extra Virgin Olive Oil
1/3 cup red onion, diced small. (about 1/4 medium onion)
For the coleslaw:
1-2 bunches flat-leaf kale
2 medium Granny Smith or Fuji apples
1/4 cup slivered almonds 

Mix the balsamic vinegar, honey, Dijon mustard, poppy seeds and salt in a large mixing bowl. Season with the pepper and whisk to combine. While whisking constantly, slowly add the olive oil until all of it is incorporated. Add the onion, stir to combine and set aside. 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 the bowl with the dressing. Core the apples, cut them into 1-1/2 inch long matchsticks, and add to the bowl as well. toss to combine. Let the coleslaw sit for at least 15 minutes and up to one day for the flavors to meld. Toss again before serving.

 

Copyright 2011 Olive Gourmet