I know, I know. Another kale recipe – but since I already apologized in my previous post I am going to bypass the guilt and go straight to this amazingly healthy and colourful slaw.
I think this is a perfect combination. You have the heartiness of the kale, crunch and colour of the red cabbage and sweetness of the apple. All dressed up in a red wine vinaigrette and topped with dried apricots and slivered almonds. Delish, right?
I have “a thing” with making giant, multi-elemental (probably not a word) salads. You need the right balance of crunch, creaminess, sweetness, saltiness, etc. It’s all about balance.
I topped my slaw with some beautiful grilled chicken and it was a perfect, satisfying meal. Speaking of, can we just take a moment to appreciate the beauty of a charcoal grill on a summer night…
A few handfuls of kale, washed and shredded
Red cabbage, shredded
An apple or two (your favourite kind, I chose gala, cut into matchsticks
Dried apricots, sliced
Red wine vinegar
Salt & Pepper
Chop up your kale, cabbage and apple to desired portions and add to a large bowl. How much of each ingredient is customized to your preference, so eyeball it as you go. In a small bowl mix together vinaigrette. I do this by mixing a 1 to 3 ratio of vinegar to oil with a small slash of orange juice (about a tbsp) and season to taste. Mix in dressing and massage kale leaves. When ready to serve mix in apricots and top with slivered almonds!