Makes 4 large or 8 side salads
2 cups packed chopped Tuscan (lacinato) kale leaves, tough ribs removed (about 1/2 medium bunch)
2 cups thinly sliced red cabbage (about 1/2 opund)
2 cups thinly sliced Brussels sprouts (about 1/2 pound), tough ends trimmed
1 cup thinly sliced raw fennel (about 1/2 medium bulb)*
1 medium-large Granny Smith apple, cut into 1/2-inch cubes
1/2 cup chopped dried tart cherries
Zippy Lime Dressing
3 Tb extra virgin olive oil
3 Tb lime juice (from about 1 1/2 limes), or more if needed
1 Tb plus 1 tsp honey or maple syrup
1 Tb apple cider vinegar
1 Tb Dijon mustard
1/4 tsp fine sea salt
*Ingredient Note: If you love fennel, you can add the full bulb for a more pronounced fennel slaw. If you don’t love raw fennel, just replace it with 1 additional cup of kale, cabbage, or Brussels sprouts. Leftover fennel is best used quickly. I like to toss finely sliced raw fennel with a light drizzle of olive oil, a squeeze of lemon juice, and a sprinkle of salt and pepper for a simple salad or snack.
To prepare the slaw: In a large salad bowl, combine the kale, cabbage, Brussels sprouts, fennel, apple, and dried cherries.
To make the dressing: In a small bowl, whisk together the olive oil, lime juice, honey, vinegar, mustard, and salt until blended. Taste and adjust as necessary. For more acidity, add a little more lime juice, or to mellow the flavors a bit, add a little more honey.
Drizzle the dressing over the salad and toss to combine. For best flavor, let the salad marinate for 15 to 20 minutes before serving. This slaw keeps well, chilled, for 2 to 3 days.
The easiest way to shred the kale, cabbage, and sprouts is to run them through your food processor using the slicing attachment. Use a mandoline to finely slice the fennel, if you have one. IF not, a sharp knife will work well.