Kale and Red Cabbage Slaw with Walnuts
I can’t remember where I heard or read about massaging raw kale with olive oil and a little salt, but it is a very effective way to soften the leaves just a bit if you are not cooking the kale. This briny slaw gets its crunch from red cabbage and walnuts.
Ingredients
- 4cups stemmed, slivered curly kale
- Salt to taste
- 1tablespoon extra virgin olive oil
- 3cups finely sliced or shredded red cabbage
- 1/4cup finely chopped walnuts
- 2tablespoons seasoned rice vinegar
- 2teaspoons sherry vinegar
- 2 to 3teaspoons Dijon mustard (to taste)
- 1small garlic clove, minced or puréed (optional)
- 1tablespoon walnut oil
- 1/4cup plain yogurt
- Freshly ground pepper
Directions
Place the slivered kale in a large bowl. Sprinkle with salt and add 1 tablespoon olive oil. Toss together and massage the leaves with your hands for about 3 minutes. The kale will lose some volume.
Add the cabbage and walnuts to the kale and toss together.
In a small bowl or measuring cup, combine the rice vinegar, sherry vinegar, Dijon mustard, optional garlic, walnut oil, yogurt and salt and pepper to taste. Whisk together and toss with the salad. Taste and adjust seasonings. Cover and refrigerate for 1 hour or longer before serving. Toss again and serve.
Notes
Advance preparation: The salad keeps well for a day or two in the refrigerator.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 8 gramsCalories: 98Saturated Fat: 1 gramUnsaturated Fat: 7 gramsSodium: 182 milligramsSugar: 2 gramsFiber: 2 gramsCarbohydrate: 5 gramsProtein: 2 grams
Source: https://cooking.nytimes.com/recipes/1015779-kale-and-red-cabbage-slaw-with-walnuts