In large bowl, using fingers, rub green and red cabbage with 1 tsp of the salt; toss to combine. Let stand for 15 minutes.
Meanwhile, in small bowl, whisk together mayonnaise, vinegar, oil, mustard, sugar, celery seeds, pepper and remaining ¼ tsp salt.
Add kale, apple and dressing to cabbage mixture; toss to coat. Serve immediately or cover and refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
about 111 cal, 1 g pro, 8 g total fat (1 g sat. fat), 9 g carb (2 g dietary fibre, 6 g sugar), 3 mg chol, 447 mg sodium, 201 mg potassium. % RDI: 4% calcium, 6% iron, 68% vit C, 6% folate.
MAKES 10 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 30 MINUTES