Fall Apple Broccoli Brussels Slaw

Here is a quick and delicious chopped salad or slaw sweetened with apple. Use whatever crunches you have - see below for a variety with kale.

1 apple, cored, peeled and diced 1/2-inch (I used Honey Crisp)

1/2 lb Brussels sprouts, stemmed and shredded

2 cups green cabbage, shredded

1 carrot, shaved with a vegetable peeler (or matchsticks)

2 cups very small broccoli flowerets

1/4 cup red onion, sliced

2 green onion sliced

palmful fresh cilantro leaves, minced (optional)

palmful fresh parsley leaves, minced
black toasted sesame seeds, for garnish

Dressing:

juice of 1 lemon

1 Tbsp seasoned rice vinegar

2 tsp Dijon mustard

1/2 tsp Kosher salt

freshly ground pepper to taste

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dried dill weed

2 Tbsp canola oil

2 Tbsp olive oil

crushed red pepper flakes to taste

Toss apple with 1-2 tablespoons rice vinegar or lemon juice to keep them from browning.

Whisk together the dressing ingredients. Toss with the apple and veggies and garnish with black toasted sesame seeds. Makes a side salad for 4-6.

Cook's Note: There are many variations on this theme. I just made this with kale for a pot luck dinner tonight and it was popular. The trick with kale is to de-stem it well and to massage the finely diced kale leaves with the oil and acids, manually (close your eyes and get into it!). This massaging really softens the kale and helps it absorb flavors and, not be the crunch-bully of the salad.

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