Equipment
Ingredients
Main
- 120 g kale, stemmed and slivered
- 15 ml olive oil
- salt
- 210 g red cabbage, finely sliced
- 30 g walnuts, finely chopped
- 30 ml rice vinegar
- 10 ml sherry vinegar
- 6 g dijon mustard
- 1 garlic, minced
- 15 ml walnut oil
- 60 g yogurt
- black pepper
Nutrition (per serving)
Method
Place the slivered kale and olive oil in a large bowl. Sprinkle with salt and massage the leaves by hand for 3 minutes until they soften and darken in color.
Add the sliced red cabbage and chopped walnuts to the bowl with the kale and toss to combine.
In a separate small bowl or measuring cup, whisk together the rice vinegar, sherry vinegar, Dijon mustard, minced garlic, walnut oil, yogurt, salt, and pepper.
Pour the dressing over the salad ingredients and toss thoroughly to ensure even coating. Taste and adjust salt or pepper if necessary.
Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld. Toss once more before plating.
Chef's Notes
- For the kale, choose Lacinato (dinosaur) kale for its tenderness. Remove the tough stems thoroughly before massaging, as they will remain fibrous even after tenderizing.
- Don't skip the massaging step for the kale! It's crucial for breaking down the tough cellulose, making the kale tender and palatable raw.
- The vinaigrette can be made a day ahead and stored in the refrigerator. Whisk well before tossing with the slaw, as the yogurt may separate slightly.
- Toasting the walnuts briefly before chopping will enhance their flavor and add a delightful crunch.
- This slaw is excellent served alongside grilled chicken, fish, or as a hearty component of a vegetarian grain bowl.
Storage
Refrigerator: 3 days — Store in an airtight container; the kale holds its texture well over time.
