Description
Savor late spring with this crisp salad of red cabbage, kale, apple, & pecans, tossed in a honey-mustard dressing & garnished with chive blossoms.
Ingredients
Scale
Ingredients for the dressing:
- 3 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 shallot, finely minced
- Salt and pepper to taste
For the salad:
- 2 cups shredded red cabbage
- 2 cups chopped kale (stems removed)
- 1 apple, thinly sliced
- 1/2 cup toasted pecans, roughly chopped
- Chive blossoms, for garnish
Instructions
Instructions:
- In a mason jar, shake together the apple cider vinegar, olive oil, Dijon mustard, honey, minced shallot, salt, and pepper until well combined.
- In a large salad bowl, combine the shredded red cabbage and kale. Sprinkle lightly with salt and massage the kale and red cabbage to help it soften up. Add apple slices and chopped pecans.
- Pour the dressing over the salad ingredients and toss well to coat everything evenly. Ensure that the dressing is well distributed throughout the salad.
- Allow the salad to sit for about 10 minutes to let the flavors meld together. This will also help soften the kale slightly.
- Give the salad a final toss before serving.
- Garnish the salad with chive blossoms.
- Serve the apple and pecan red cabbage kale salad as a side dish with roast chicken or as a light lunch on its own.