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Kale Salad

Kale, cabbage, apples and dried cranberries are tossed in a sweet and savoury dressing, for a hearty and healthy salad.

During a recent trip to the grocery store, I was looking for a quick lunch item for me that was somewhat healthy and found this amazing kale salad. I saw that it had dried cranberries and a creamy dressing, so I grabbed a container and hoped for the best. BOY was it ever good. It was like coleslaw, but better!

The cranberries and apple add a nice sweet and tangy contrast to the bitter kale. I love that the dressing is very reminiscent of coleslaw dressing, and that this is jam packed with healthy green kale. Let's face it, coleslaw is awesome, but adding something healthy like kale, makes it that much better, LOL. It's a nice hearty salad perfect for the crisper weather. I had this salad for lunch for days and never got tired of it. I'm actually craving it again, so it's sure to be making another appearance in our house very soon.

While working in a natural food market, I discovered that your body is not designed to digest raw Kale. To more easily digest it, it should be lightly cooked. If you do happen to use it for a salad, I reccomend massaging the kale with the dressing, to bruise it and make it more digestible. 

Kale Salad

1 bunch kale

1 small bag coleslaw mix

1 1/2 C dried cranberries

1 large McIntosh apple


1 C mayonnaise

2 Tbs apple cider vinegar

1 Tbs sugar (more to taste if needed)

1/2 each salt and pepper

1/4- 1/3 C milk

Wash kale and remove leaves from tough ribs. Chop and place in a large bowl.

Peel and core the apple, chopping to small pieces and add to a second bowl. Add in the coleslaw mix and dried cranberries. Set aside.

In a mason jar or small bowl, whisk together the dressing ingredients; adding more milk if too thick. Add more sugar, if desired to taste. Pour half the dressing over the kale and using clean hands, gently massage it into the kale (take handfuls and rub the kale through your fingers, to bruise it slightly).

Add in the remaining ingredients and dressing and toss to coat.

Refrigerate at least one hour before tossing again and serving. Will keep, covered in fridge, for up to 5 days.


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