A good salad to take somewhere.  Kale and cabbage are very forgiving when it comes to refrigeration.  Take the dressing separate and toss when you get there.

Ingredients:

• 1 Tab olive oil
• 1 Tab Dijon mustard
• 1 tsp apple-cider vinegar
• Coarse salt and pepper
• 3 c mixed shredded kale and carrots
• 1 c shredded red cabbage
• 1 apple, chopped
• 1/4 c fresh parsley leaves
• 2 Tab diced red onion
• 1/4 c chopped roasted cashews
• 2 Tab lemon juice

Directions:

1. In a small bowl, whisk olive oil, mustard, and apple-cider vinegar.
2. Season with salt and pepper.
3. In another bowl, combine kale, cabbage, carrot, apple, parsley, and red onion with cashews.
4. Season with salt and pepper.
5. Drizzle with dressing, and toss to coat.
6. Mix in lemon juice.

Serves: 4 – 6

Source:    Cathy Painter’s a variation on Martha Stewart.  (Or maybe Allison Painter’s)

For 50:

• 1/2 c olive oil
• 1/2 c Dijon mustard
• 3 Tab apple-cider vinegar
• Coarse salt and pepper
• 2 bags mixed shredded kale and carrots (2 1/2 lbs each)
• 1 head red cabbage – shredded
• 6 small or 4 large apple, chopped
• 2 c fresh parsley leaves
• 1 red onion
• 2 c chopped roasted cashews