Kale and Apple Honey Mustard Slaw

Crunchy, sweet, salty, savory, and full of good-for-you vegetables. This salad makes you want to keep digging your fork into it.

Salad:
1 bunch lacinato kale, stems removed and leaves cut in chiffonade
1/2 small head red cabbage, very thinly sliced (about 4 cups)
1 carrot, peeled and grated
1 1/2 teaspoons sea salt
1 sweet and crisp apple, washed and julienned
1 cup Pumpkin Pie Spiced Quinoa Crunch Almonds, roughly chopped
sea salt and pepper to taste

Dressing:
3 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons honey, preferably local (maple syrup if vegan)
pinch sea salt

View the full recipe at Nourishing Matters →