Ingredients
Sliced almonds
Dried cranberries
1 Gala or Honeycrisp apple, unpeeled and chopped
3/4 cup red cabbage, finely shredded
Pinch of kosher salt
2 bunches kale, (I like lacinato kale), stems fully removed and sliced thin or shredded
1/2 cup extra virgin olive oil, plus extra as needed
Freshly cracked pepper
Pinch of kosher salt
2 teaspoons honey
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
1 heaping tablespoon shallots, finely chopped
Step by step
Using a small bowl or mason jar with lid, combine the shallots, vinegar, Dijon mustard and honey. Whisk together or close Mason jar with lid (seal tightly) and shake well. Add salt and pepper and shake again.
Slowly whisk in the olive oil, a little at a time, until smooth and emulsified. Taste and adjust any ingredients as needed. Set aside.
For the salad: Remove your produce ingredients from your KitchenAid® French Door Refrigerator. Place the shredded kale into a large mixing bowl and sprinkle a little kosher salt over top. Squeeze the kale, massaging it for about 2 to 3 minutes. Mix in the shredded red cabbage and the chopped apples and mix together once more.
Top with the dried cranberries and sliced almonds and mix again. Lightly drizzle the mustard shallot dressing over the top, toss, and serve.