Ingredients
2 BUNCHES KALE (lacinato or black kale is what I used) - leaves stripped from stems, washed, and chiffonade (leaves rolled and sliced into thin ribbons)
1 EACH APPLE (your favorite kind) - julienne (cut into matchstick sized pieces)
2 EACH MED. CARROTS - peeled and shredded on large holes of grater
1/4 PIECE RED ONION - sliced or shaved as thin as possible
1/2 CUP DRIED CHERRIES - rough chop with a knife
1/2 CUP PISTACHIOS (out of shell, toasted, salted) - rough chop with a knife
1 TABLESPOON KOSHER SALT
1 TEASPOON GROUND BLACK PEPPER
POPPY SEED DRESSING
1/4 CUP SOUR CREAM
1/4 CUP MAYONAISE
1/4 CUP BUTTERMILK
2 TABLESPOONS FRESH LEMON JUICE
2 TEASPOONS SUGAR
1 TEASPOON KOSHER SALT
PINCH GROUND BLACK PEPPER
1 TABLESPOON POPPY SEEDS
2 TABLESPOONS CHIVES OR SCALLION TOPS - sliced thin
COMBINE DRESSING INGREDIENTS IN A MIXING BOWL AND WHISK UNTIL FULLY COMBINED.
Preparation
MIX ALL OF THE ABOVE IN A LARGE MIXING BOWL THEN POUR THE DRESSING (see below) OVER AND AROUND THE SLAW. MIX THOROUGHLY AND LET SIT FOR 30 MINUTES. TOSS AGAIN AND TRANSFER TO A SERVING BOWL.
