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
- 4 cups stemmed, slivered curly kale
- Salt to taste
- 1 tablespoon extra virgin olive oil
- 3 cups finely sliced or shredded red cabbage
- ¼ cup finely chopped walnuts
- 2 tablespoons seasoned rice vinegar
- 2 teaspoons sherry vinegar
- 2 to 3 teaspoons Dijon mustard (to taste)
- 1 small garlic clove, minced or puréed (optional)
- 1 tablespoon walnut oil
- ¼ cup plain yogurt
- Freshly ground pepper
- Nutritional Information
Nutritional analysis per serving (6 servings)
116 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 4 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 3 grams protein; 1 milligram cholesterol; 58 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 6
Preparation
- 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.
- Advance preparation: The salad keeps well for a day or two in the refrigerator.
1 hour 10 minutes
Dining and Cooking