Cabbage, Apple, and Kale Salad with Cranberries and Pistachios
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
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
Peel the apple and cut away the core. I used an Apple Corer and Slicer for this. Cut the apple into slices lengthwise; then chop the slices into chunks. Slice the cabbage into thin slices, then chop to make short strips. We used a Mandoline Slicer to cut the cabbage. Pull off stems from the baby kale and wash kale in salad spinner if it needs it. Whisk together the olive oil, white balsamic vinegar, lemon juice, sweetener, salt, pepper, and black sesame seeds to make the dressing. Put the sliced and chopped cabbage in a large bowl and toss with the dressing. Add the chopped apples and baby kale and toss again. Then add most of the dried cranberries and pistachios and toss again. Put the salad into a serving bowl and top with the reserved dried cranberries and pistachios. Serve right away. I think there are endless variations of dried fruit and nuts that would be good in this salad; have fun experimenting!.