1. In a large bowl, whisk water with 1 teaspoon salt until salt is dissolved. Submerge apple slices and let sit 3 to 5 minutes. Drain, rinse apples with cool water, then pat dry and set aside. Wipe out bowl.

2. To make dressing, add oil, vinegar, mustard, sugar, onion powder, 1 teaspoon salt, and 1/2 teaspoon pepper to bowl and whisk until emulsified; stir in cranberries.

3. Add kale to dressing, then use hands to toss and gently massage kale for about 1 minute. Add slaw, red onion, and apple slices and toss to coat. Serve immediately or refrigerate for up to 4 days. If refrigerating salad, toss again and season with salt, pepper, and vinegar to taste before serving.

Hannaford fresh Magazine, October-November 2022