This kale apple coleslaw, with optional addition of beets, is a creative twist on traditional coleslaw, with a sweet and tart flavor combination. It is much lighter than traditional coleslaw and very nutritious!
In a large bowl, place shredded cabbages, shredded kale, julienned carrots, and grated apples. I grate the apples with a cheese grater right off of the core.
In a small bowl, mix all dressing ingredients to make the dressing: yogurt, mayo, spicy mustard, honey, apple cider vinegar, salt, and pepper.
Pour the dressing into the large bowl and stir to combine with the coleslaw.
Add remaining ingredients to coleslaw: cranberries, sunflower seeds, and grated beet (optional) and gently combine. The beet is added last and stirred in gently as it will quickly color the whole coleslaw pink if overmixed!
While you can enjoy this salad for several days, it is best enjoyed the day it is made and yields enough for a party. Enjoy!
Depending on the size of your produce, this can yield quite a bit! Mix in a large bowl and remove some if there's not enough room to mix in the dressing.