Rainbow Kale Slaw

I eat kale because I know it's good for me, not because I love it or anything.  Not even close.  This recipe makes eating kale easy and appetizing.  

I know I posted this previously, somewhere between the crab cakes and the quinoa breakfast yumminess, but it seems to have disappeared.  So, here it is again:  my version of Whole Foods' Rainbow Kale Slaw. 

1 bunch lacinato (a.k.a. dinosaur) kale, thick stems removed and leaves thinly sliced
4 cups shredded red cabbage (about 1 small head, quartered and cored) 

3 navel oranges peeled and chopped
1 small red onion, thinly sliced
1 large red bell pepper, cored, seeded and thinly sliced
1/3 cup sunflower seeds
1/4 cup Dijon mustard
1/4 cup balsamic vinegar
1/2 teaspoon ground black pepper

 

 

In a large bowl, combine kale, cabbage, chopped orange, onion, bell pepper and sunflower seeds.
In a small bowl, whisk together mustard, vinegar and pepper. Pour over the kale mixture and toss to coat. Serve immediately or refrigerate for up to 2 days.

Kale Salad

Been making this again lately. I've tried for years to copy the kale salad at WFM, but I never get it quite right. This one was close. Of course, I was just tossing stuff in a bowl, so I don't know the measurements, but you can wing it. I tear the kale into fairly small pieces, then wash it in hot water for a minute, to wilt it ever so slightly. It just makes it more appetizing, and easier to eat. Alternately, you can toss the kale with the dressing and let it sit in the fridge for a day, and it will wilt a little. Raw kale can be tough to chew and digest.

Kale
Arame seaweed, soaked in hot water for 10 minutes
Ginger, grated
Garlic, grated
Seasoned rice vinegar
Olive oil
Tamari
Currants or raisins
Sesame seeds

Spin-dry the greens. Mix the liquids and spices together, and toss with the kale, seaweed, sesame seeds, and currants. Let it sit for an hour or so, for best flavor. Enjoy!

Seaweed, kale, raisins, dressing

Mix it all together - voila!

Leftovers - yum. Even better the next day.