Crunchy Kale and Apple Slaw

“Fresh, colourful, and full of crunch, this summer slaw combines kale, cabbage, carrots, broccoli stems, and crisp apples tossed in a sweet maple vinaigrette. It’s a bright and refreshing side dish that pairs perfectly with barbecue.”

Difficulty

Beginner

Yield

Serves 4 - 6

Ingredients

2 cups kale, stems removed and finely sliced2 cups green cabbage, shredded1 carrot, grated1 broccoli stem, peeled and grated1 apple, cut into matchsticks2 green onions, sliced

Ingredients

3 tablespoons apple cider vinegar2 tablespoons maple syrup1/3 cup canola oil1 teaspoon Dijon mustard Pinch black pepper Salt to taste

Equipment

Measuring cupsMeasuring spoonsChef's knife or safe chopperCutting boardsPeelerGraterBowls various sizesSpatulaWhiskTasting spoonsDish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Remove the stems from the kale and slice the leaves into very thin ribbons.

Shred the cabbage into thin strips.

Peel and grate the carrot.

Peel the broccoli stem and grate it using the large holes of a box grater.

Cut the apple into thin matchsticks.

Slice the green onions.

Place all prepared vegetables and apple into a large mixing bowl.

In a small bowl, whisk together the apple cider vinegar, maple syrup, canola oil, Dijon mustard, salt, and pepper until combined.

Pour the dressing over the vegetables.

Toss until everything is evenly coated.

Taste and adjust seasoning if needed.

Allow the slaw to sit for 5 – 10 minutes before serving.