Red and green salads are a great addition to your Christmas spread, but this super easy holiday kale apple slaw for one takes just 10 minutes, and is bursting with crunch and flavor thanks to an apple cider vinaigrette + pomegranates and apples.
Add all dressing ingredients to small mixing bowl (1 Tablespoon olive oil, ½ Tablespoons apple cider vinegar, ½ teaspoon maple syrup, and a pinch of salt). Whisk together, set aside.
Wash all vegetables and chop ends off 1-2 brussels sprouts, then remove outer leaves. Remove kale leaves from stalk. Massage kale by rubbing leaves between your hands. Rip leaves into small pieces, and place in large mixing bowl. Thinly slice ¼ in section of cabbage, add to large mixing bowl.
Using a mandolin, thinly slice brussels sprouts and ¼ apple. Put cut sides down on mandolin, and use safety holder. After thinly slicing apple, stack slices and cut thin matchsticks. Remove center slices with seeds.
Add sliced brussels sprouts and apple to large mixing bowl. Mix together with tongs. Add dressing just to salad that will be eaten.
Top with 2 Tablespoons pomegranate aerils and parmesan cheese to taste. *Refrigerate each ingredient separately and combine just before serving.
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Notes
Massage kale to make it easier to eat.
Thinly slice brussels sprouts and apple with your knife if you don't have a mandolin.
Refrigerate each ingredient separately and combine just before serving.
This salad is great even without cabbage, even though it's less of a slaw that way. Or without the brussels sprouts. You don't have to add all the ingredients, while I do recommend using pomegranate aerils in it.
You could add chopped broccoli or cauliflower to this recipe too.