I have a weakness for coleslaw. Not that mayo-filled, deli-counter type, but the type that is filled with fresh veggies and a sweet, tangy dressing. I make a version all summer long that is a blend of white and purple cabbage, carrots, and a dressing that is light on the mayo, heavy on the honey and apple-cider vinegar. It is delicious.
Come fall I switch up my summer favorite and add delicious cooler weather staples like apples, pomegranates, brussel sprouts and kale. It is sweet, crunchy, tangy, and oh so healthy. Even better, my girls love it! As a side dish it holds up great next to steak, shrimp, pork or chicken. As a main dish it’s just as good. Give it a try, your kiddos might be hesitant at first, but once they see the apples, pomegranates and cheese hopefully they’ll be just as enticed as my littles were the first time they had it.
*I slice the brussels and kale as thin as possible and dress them a few hours in advance if I have time – it softens the leaves and makes it more palatable for little eaters.
This Recipe Is:
- A great introduction to new vegetables
- Gluten Free
- Easy to make
- Loaded with nutrients
- 2 tab apple cider vinegar
- 1 tab Dijon mustard
- 1 tab honey
- Pinch of salt, plus more for seasoning
- ¼ cup extra-virgin olive oil
- ½ bunch of Tuscan kale, center stem discarded, leaves very thinly sliced
- ¼ lb. brussels sprouts, trimmed, finely grated or shredded with a knife
- ¼ small red cabbage, thinly shredded
- 1 large red apple, cut into matchsticks
- ¼ cup pomegranate arils
- ½ cup shaved Parmesan
- Combine vinegar, Dijon mustard, honey and salt in a small bowl, whisk to combine. Slowly whisk in olive oil until blended. Mix thinly sliced kale and shredded brussels sprouts in a large bowl. Add dressing and toss, making sure to coat all the leaves. If you have time, let it sit for at least an hour, covered in fridge.
- When ready to serve toss in cabbage, apples, pomegranats and shaved parmesan. Season to taste with more salt or a pinch of black pepper if needed.