I wish I had taken a picture of this with my real camera, to really do it justice, because this coleslaw was just beautiful. The problem was that it was also delicious, which meant that Freja and I gobbled it up so fast there was no going to get my camera. I’m lucky I got a camera phone shot in time!
Apple Kale Cole Slaw
3/4 cup mayo
2 tbs sugar of choice (I used evaporated cane juice, coconut sugar would likely work well, honey might make it too runny)
2 tbs Dijon mustard
3 tbs coconut vinegar
1 package coleslaw mix (or shred about a half head of cabbage and some carrots)
2 red apples, finely sliced (I used Galas)
5-10 large leafs of kale
1. Mix mayo, mustard, sugar, and vinegar to make your coleslaw dressing.
2. Stir in coleslaw mix
3. Finely slice your apples. I started out cutting mine like tiny match sticks, but that was so time consuming, I ended up just doing super thin, half moon shaped slices. Once they are sliced, stir them in with your coleslaw.
4. Shred your kale. I like to take the stems out of the leaves, because that part is pretty tough, but that’s up to you. Coarsely shred the kale leaves and mix it in with the rest of the coleslaw.
5. Eat up!