Cabbage, Apple, and Kale Salad with Cranberries and Pistachios

Ingredients

• 2/3 head cabbage, thinly sliced and then chopped into short strips
• 2 small Granny Smith apples, peeled and chopped
• 5 oz. baby kale, stems removed and washed if needed
• 1/2 cup dried cranberries
• 1/2 cup shelled pistachos
• 3 T olive oil
• 2 T white balsamic vinegar
• 1 T lemon juice
• 4 tsp. sweetener of your choice
• Pinch of salt and fresh ground black pepper to taste
• 1 tsp. black sesame seeds or poppy seeds

Directions

1. Remove the apple peel, then trim out the core. An apple corer and slicer works nicely here if you have one. Slice the apple lengthwise, then cut those pieces into bite-size chunks.
2. Cut the cabbage into slender ribbons, then chop across them so you have shorter pieces. A mandoline makes quick work of this, but a sharp knife is fine too.
3. Strip the stems from the baby kale if you prefer, and rinse the leaves in a salad spinner if they need washing.
4. For the dressing, whisk the oil with the vinegar, citrus juice, sweetener, seasoning, and seeds until everything is blended.
5. Add the prepared cabbage to a big bowl, pour in the dressing, and toss well. Add the apple pieces and baby kale, then toss again.
6. Scatter in most of the dried cranberries and pistachios, and toss once more.
7. Transfer the salad to a serving bowl, then finish it with the remaining dried cranberries and pistachios. Serve right away.