Kale and Apple Slaw

• Vegetarian
• Gluten free

• Produce

  • 2 Carrots
  • 1 bunch Curly kale
  • 2 Granny smith apples
  • 1 Lemon, Juice of

• Condiments

  • 2 tbsp Dijon mustard
  • 1 1/2 tbsp Honey, local

• Baking & Spices

  • 1/4 tsp Black pepper, Cracked
  • 1/2 tsp Celery seeds
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar

• Dairy

  • 1/2 cup Greek yogurt, organic plain

Found on southerngirlseatclean.com

Description

Ingredients

• 1 bunch of curly kale, stems removed and chopped into small pieces
• 2 granny smith apples, julienned
• 2 carrots, use a veggie peeler to create thin ribbons
• ½ cup of organic plain Greek yogurt
• 2 Tbsp. of Dijon mustard
• 2 Tbsp. of apple cider vinegar
• 1½ Tbsp. of local honey
• The juice of 1 lemon
• ½ tsp. of celery seeds
• ½ tsp. of kosher salt
• ¼ tsp. of cracked black pepper

Directions

• Wash Kale and drain to dry then remove stems and chop the kale into small pieces and place in a large bowl.
• Without peeling the apples, cut them into thin julienned pieces and place into the bowl with the kale.
• Wash and peel the outer layer from the carrots and discard that layer. Then using the veggie peeler, create thin ribbons of carrot by running the peeler down the carrot. Place into the bowl with the kale and apple.
• In a small bowl, whisk together the remaining ingredients to make the dressing.
• Pour the dressing over the kale, apples and carrots. Toss to coat well.
• Place in the refrigerator for about an hour, stirring occasionally to help tenderize the kale.
• Remove and serve slightly chilled.