Kale-Slaw with Curried Almond Dressing

small to medium-size apple, cored and julienned (3⁄4 to 1 cup), tossed in 1tsp freshly squeezed lemon juice

– 3 cups julienned kale (leaves cut/torn from stems and stems discarded) (see note)

grated carrot

very thinly sliced or julienned fennel

cranberries or raisins

– 3/4 cup Creamy Curried Almond Dressing (or more, if desired; recipe follows)

to 4 Tablespoons sliced or chopped raw almonds

Extra salt and pepper