Cabbage, Kale, and Bell Pepper Slaw with Apple Cider Vinaigrette
3/4 cup extra-virgin olive oil
1/4 cup apple cider vinegar
2 tablespoons finely chopped fresh parsley
1 clove garlic, minced
Salt and black pepper
1/2 head red cabbage (or other cabbage), finely shredded
1 bunch kale, stems removed, ribbon chopped
1/2 bell pepper, seeded, ribs removed, and cut into very thin strips
1/2 cup shredded carrots
1/2 cup julienned apple
2 tablespoons slivered almonds
1 teaspoon salt
1/2 teaspoon black pepper
1To make the vinaigrette: Combine the olive oil, vinegar, parsley, and garlic in a salad dressing bottle or bowl. Shake or mix well, until the olive oil is thoroughly incorporated. Season with salt and pepper.
2 To make the slaw: Combine the cabbage, kale, bell pepper, carrots, apple, and almonds in a medium mixing bowl. Mix well and toss with 1/2 cup of the vinaigrette. Season with the salt and pepper.
3 Chill in the refrigerator for at least 30 minutes before serving. You can make the vinaigrette and the slaw up to one day ahead of time. Use the extra vinaigrette to refresh the flavor of the leftover slaw, or store it in the refrigerator for up to 5 days.