Cabbage Salad

Ingredients

Honey Mustard Vinaigrette

• ¼ cup Apple Cider Vinegar
• 2 teaspoons Dijon Mustard
• 2 tablespoons Honey
• 1 tablespoon grated ginger or ginger paste
• 1/2 cup Olive oil

Kosher salt and black pepper, freshly ground to taste

• Coleslaw
• 4 cups grated kale
• 4 cups grated red cabbage
• 1 medium red bell pepper, thinly sliced ​​
• ¼ cup thinly sliced ​​red onion
• ½ cup sliced ​​almonds
• ½ cup dried cranberries optional
• 1 green onion for garnish, thinly sliced ​​in Sliced ​​

Instructions

In a medium bowl, whisk together apple cider vinegar, Dijon mustard, honey and ginger. Slowly drizzle in the olive oil while stirring constantly. Season with kosher salt and freshly ground black pepper.
Place red and green cabbage, red peppers, red onions, almond slices and dried cranberries in a large bowl. Whisk the vinaigrette again, drizzle over the salad and stir.Sprinkle with spring onions. Serve immediately or refrigerate up to 1 hour before serving.

Notes Use

liters of ginger paste. 1 tablespoon of paste is equal to 1 tablespoon of fresh ginger. Always keep it in the refrigerator.Stays fresh for up to a month.
If desired, place all vinaigrette ingredients in a glass jar with a tight-fitting lid and shake well.
Prepare this salad up to 24 hours in advance, but do not add the almonds. Store it in an airtight container in the refrigerator. Just before serving, add the sliced ​​almonds.I find it easiest to cut cabbage, peppers, and red onions by hand using a sharp chef’s knife and cutting board.
Use any color of pepper. Personally, I like to use a sweet red for this recipe, but any color will work. They all taste delicious and make a really festive looking dish.
Store leftovers in an airtight container in the refrigerator for up to 3 days.Mix leftovers together before serving.

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