10leaveskalered leaf, curly (about 1 bunch / 4 cups, stems removed, and rough chopped, massage it with your hands 1 minute)
1applediced (red preferred, skin on or off)
1medium carrotribbons (made with a peeler)
1tbspparsleyfresh, flat leaf (or any fresh herb)
Whisk together all the honey mustard dressing ingredients in a large bowl until well combined. Taste to make sure you like it, and adjust if needed. If you like lighter dressed salads, transfer half the salad dressing to a small bowl, and add it in later as desired.
Add chopped kale, apple, and carrot ribbons to the salad dressing bowl. Toss ingredients with tongs and / or a spatula to coat completely with dressing (it’s a restaurant trick to add the ingredients to the dressing already in the bowl this way, to evenly coat them).
Transfer kale apple slaw to a side dish serving platter or individual salad dishes. Top with parsley, feta cheese, cranberries, and a crack of fresh pepper.
Any green apples like granny smith, or red apples like gala apples go well in kale slaw.
You don’t need to use lemon juice to soften the raw kale, instead there is a little lemon in the salad dressing and you’ll massage the kale for a minute before adding the dressing, so it shouldn’t be too stiff to eat.
Kale is a very hearty green, more so than romaine lettuce or butter lettuce. It holds up great in the refrigerator. So you can definitely make this kale salad in the morning and then add the other toppings when you’re ready to serve it.