(adapted from Chowhound — serves 6)

For the dressing:

3 tablespoons cider vinegar

2 tablespoons honey

2 teaspoons Dijon mustard

1 1/2 teaspoons poppy seeds

1/4 teaspoon kosher salt

Freshly ground black pepper

3 tablespoons vegetable oil

1/3 cup small-dice red onion (about 1/4 medium onion)

For the coleslaw:

1 pound kale (about 2 bunches)

2 medium Granny Smith or Fuji apples, or 1 of each

½ cup toasted slivered almonds, put almonds on a foil lined baking sheet, toast for 6-8 minutes in a 350 degree oven

½ cup raisins

For the dressing:

Place the vinegar, honey, mustard, poppy seeds, and salt in a large, nonreactive bowl, season with pepper, and whisk to combine. While whisking constantly, slowly add the oil until all of it is incorporated. Add the onion, stir to combine, and set aside.

For the coleslaw:

Wash and dry the kale. Cut out and discard the tough stems. Arrange the leaves into stacks, slice crosswise into 1/4-inch ribbons, and add to the bowl with the dressing. Core the apples, cut them into 1-1/2-inch-long matchsticks, and add to the bowl. Toss to combine. Let the coleslaw sit for at least 15 minutes at room temperature and up to several hours in the refrigerator for the flavors to meld. Add the toasted almonds and raisins about a half hour before serving. Mix carefully and serve.