Sunset Magazine's Shaved Honeycrisp Apple and Kale Salad

READY IN: 20mins
Recipe by COOKGIRl

From the March 2013 issue of Sunset Magazine. Try other varieties of kale, cheese, nuts and apples for a different spin. Note: you will also need 1/4 teaspoon of ichimi togarashi (or substitute--see below) for the recipe but the site does not recognize this ingredient.

Top Review by Annacia

Simply lovely. I used ancho powder and made it a main dinner salad simply by sauteing the kale and adding some sliced chicken breast. Thanks my friend for another excellent meal.

Ingredients Nutrition

Directions

  1. Whisk together oil, zest, and juice in a medium bowl. Add kale, cheese, and almonds, then toss to coat.
  2. Cut sides off apple into 4 pieces, leaving the core. Slice the apple pieces thinly with a mandoline or a knife. Add to salad and toss to coat. Season with salt, pepper, and *ichimi togarashi. Don't add the apples to the salad until *just* before serving to avoid them turning brown.
  3. *Found at Asian markets or you can make your own mixture. But if all else fails, sprinkle ground chili powder (chipotle, ancho, aleppo, etc.) for the ichimi togarashi.

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