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Full of hearty greens and crisp apple, this Cranberry Kale Slaw is both nourishing and refreshing. Our mayonnaise added in with spicy dijon mustard and fresh lemon juice makes a creamy, bright dressing to soften the vegetables. Enjoy it chilled or room temperature, it makes a great side dish or light lunch.
Yields: 4 servings, as a side dish
¼ head of a large green cabbage
1 medium radicchio
8 kale leaves, ribs removed
½ large red onion
1 green apple
¼ c. dried cranberries
For the dressing:
3 tbsp. Chosen Foods Mayonnaise
2 tbsp. fresh lemon juice
1 tsp. dijon mustard
2 tsp. honey
½ tsp. sea salt
¼ tsp. black pepper
Thinly slice through the cabbage, radicchio, kale, and red onion (the slicing blade attachment to a food processor is perfect for even slicing). Cut the apple into matchstick pieces. Toss them all together in a large bowl with the dried cranberries.
In a small separate bowl, prepare the dressing by whisking all the ingredients together until emulsified and smooth.
Pour the dressing over the vegetables and toss to coat. Allow the salad to rest for 5-10 minutes before serving, tossing occasionally to let the dressing soften the vegetables slightly. Best enjoyed the same day it’s prepared.
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