I was introduced to the nutritional powerhouse that’s kale during my first MFA residency at Goddard College in Plainfield, Vermont. It seemed that kale, or some variation of it, was featured at every dinner during my eight-day stay on campus – and, come to think of it, at every dinner over my next four residencies as well.
One of my favorite dishes from Goddard was a crisp and tangy kale slaw served alongside an equally delightful tempeh reuben. After scouring the Internet for the formula to recreate the mouthwatering green salad I noshed on in Vermont, I finally came across a recipe I was happy with on Almost Vegan Girl‘s blog (which I hope she won’t mind me sharing here.)
Here it is in all its glory:
Move over, green cabbage: kale is the Super-Star here! Sweet and tangy merge with cool and crisp in this nutrient-dense vegan take traditional cole slaw. This is the absolute perfect summer salad- serve it as a starter, devour it as a snack, or make it a side dish at your next picnic. Any way you present it, it’s sure to be a hit!
Makes a great big bowl!
- 3 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- juice of 1/2 an orange
- 1/2 tsp of salt
- 1/8 tsp fresh ground black pepper
- dash of cayenne pepper
- 1 large bunch of kale, ribs removed and very finely chopped
- 1/2 cup thinly sliced red onion
- 1 1/2 cups carrots, grated
- 1 apple
- 1 tbsp fresh lemon juice
- In a small bowl, whisk together oil, vinegar, orange juice, salt, black pepper, and cayenne pepper. Set aside.
- In a large bowl, combine kale, onions, and carrots. Set aside.
- Peel and grate apple. Combine with 1 tbsp fresh lemon juice. (This will help prevent the apple from turning brown.)
- Add grated apple and lemon juice mixture to kale, onions, and carrots. Mix.
- Pour dressing over salad, and mix well.
- Refrigerate and let sit for a minimum of one hour: this will allow the kale to soften up a bit and the flavors to come together. (To maximize both flavor and texture, I like to prepare this salad a day in advance. Of course, it’s still delicious if you just can’t wait that long to eat it.)
These days, Miss P is continuously finding new ways to “help” Mama in the kitchen, which, of course, includes rummaging through the cabinets and tossing everything inside onto the floor because, you know, preparing a meal just doesn’t provide the same element of thrill when you aren’t sidestepping two travel mugs, four plastic containers, the lid to a copper-bottomed kettle, and a nine-month-old.
This salad is budget friendly, super healthy, easy to prepare, and absolutely delicious! It’s definitely become a staple in our house.
k a l e
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