Sunset Magazine'S Shaved Honeycrisp Apple And Kale Salad

1. 1

   Whisk together oil, zest, and juice in a medium bowl. Add kale, cheese, and almonds, then toss to coat.

2. 2

   Cut sides off apple into 4 pieces, leaving the core. Slice the apple pieces thinly with a mandoline or a knife. Add to salad and toss to coat. Season with salt, pepper, and *ichimi togarashi. Don't add the apples to the salad until *just* before serving to avoid them turning brown.

3. 3

   *Found at Asian markets or you can make your own mixture. But if all else fails, sprinkle ground chili powder (chipotle, ancho, aleppo, etc.) for the ichimi togarashi.

* Per serving · 4 servings · Values may vary.

No additional tips available.