Salads of cabbage and kale or other hearty greens are a favorite of mine because they're such a great way to get those vegetables into people who don't like them cooked. And since the cabbage and especially the kale benefit from sitting in the dressing, it's an easy make-ahead dish.
Note: Since there is sufficient acid in the dressing, there may be no need to wait till closer to serving time to add the fruit. I don't know if it's true of all apples, but the organic Granny Smiths I used did not brown at all and were just as crisp and delicious in the leftover salad the next day.
Cabbage and Kale Salad with Creamy Sesame Seed Dressing
The Cabbage and Kale Salad
2 medium apples, sliced
1 cup fresh mandarin/tangerine segments or orange chunks
*Satsuma, Kishu, Gold Nugget or other seedless mandarin/tangerine
The Creamy Sesame Seed Dressing
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon celery seed
1/4 cup apple cider vinegar
2/3 cup mayonnaise
1/3 cup extra virgin olive oil