Kale and cabbage are anything but boring in this bright and delicately flavored slaw redo. When I was a kid, my mom made this heavily shredded, wet, mayonnaise-laden concoction called "cole slaw". Who is Cole anyway and why did he invent such a soggy dish? I have never liked it. But in this updated, oil-free, 21st century version, roughly chopped kale and red cabbage replace the highly shredded, drowned in dressing, green cabbage while apples, walnuts, and shallots boost the flavor but keep it delicate and subtle. And the bonus - it keeps very well in the refrigerator for several days and tastes as good as the day you made it! Pair with the Summer Fruit Salsa Sandwich (pictured below) for a complete meal or simply add a can or two of black beans for a heartier salad meal!
Kale Slaw
Serves 6
1/3 cup walnuts, roughly chopped (see Note)
1/2 bunch of kale (about 4 large leaves), center rib removed and roughly chopped
3 cups chopped red cabbage (about 1/4 of a small head)
2 medium carrots, shredded
1 apple, sliced thin and then cut into bite sized pieces
3 tablespoons cider vinegar
1/2 cup chopped shallots (about 1 large or 2 small shallots)
1 tablespoon maple syrup
2 teaspoons dijon mustard
2 tablespoons water
salt (optional) and pepper to taste
To toast the walnuts, heat oven to 300°. Spread walnut pieces out on parchment paper on a baking sheet. Toast in oven 5 minutes. Remove and set aside to cool.
Combine next four ingredients in a large bowl (kale through apple).
In a small bowl, whisk together the vinegar, shallots, maple syrup, dijon, and water. Pour dressing over the salad and toss. Top with cooled walnuts and toss again.
Note: If you don't eat nuts, these can be left out and the salad still tastes great! Add a can or two of white beans (or other favorite bean) for a complete meal.
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