• 3 Tbsp. apple cider vinegar
• 2 Tbsp. honey
• 2 tsp. Dijon mustard
• 1/4 tsp. fine sea salt
• Freshly ground black pepper, to taste
• 3 Tbsp. olive oil
• 1 bunch kale
• 1 large apple
• 1 large beet

1. Combine first 6 ingredients in a jar and shake to combine.
2. Remove stems from kale and tear leaves into bite-size pieces, or julienne into thin ribbons.
3. Place kale into large bowl and add enough dressing to coat the kale. Using your hands, massage the dressing into the kale for about 3 minutes. This will take the toughness out of the raw kale.
4. Slice or grate the apples. Grate the beet. Stir to combine.
5. Chill the slaw for at least 15 minutes before serving.

Photo by and recipe inspired by mealgarden.com.