Updated: May 31, 2020
Baby kale is my baby. Actually, it is the baby I forget about until spring comes and fresh bags of it start re-appearing at Trader Joe's. I love it in this slaw recipe with the apples, cabbage and carrots- truly excellent crunch-factor. the chicken balances the raw ingredients so well, grilled with chili-lime seasoning and sliced the same size as everything else. (The better to stuff it in your mouth, my dear.) A toss with a two-minute honey-mustard vinaigrette, and you're golden.
"This slaw nearly begs to be eaten outside with a cold glass Pinot Grigio or a light beer."
Notes: Chicken is pre-grilled with olive oil and chili-lime seasoning.
BABY KALE & APPLE SLAW + CHICKEN
Ingredients: 2 cups baby kale, 2 cups sliced grilled chicken, 1 cup shredded carrots, 1 cup shredded green cabbage, 1 large apple sliced into shards, black sesame seeds (optional). For the Two-Minute Honey-Mustard Vinaigrette: 3 Tbsp. each of honey and Dijon mustard, 1/4 cup lemon juice, 1/3 cup olive oil. 1/2 tsp. salt and cracked pepper to taste.
1. Wash and prep all ingredients- sliced approximately in same-size shards, except the baby kale. Toss in a bowl.
2. Whisk the vinaigrette ingredients until emulsified or shake them up in a jar.
3. Drizzle 3/4 of the vinaigrette over the slaw, adding in the sesame seeds. Taste for seasoning, add more vinaigrette or pepper if needed, and toss again.
4. Allow slaw to rest and macerate at least 30 minutes before tossing again and serving.
Tip: Buying pre-shredded cabbage and carrots is a snap.