Kaleslaw

“It is spring again.  The Earth is like a child that knows poems.” Rainer Maria Rilke

This recipe comes from one of Canada’s most popular cookbook authors, Greta Podleski, from her cookbook, “Yum & Yummer: Ridiculously tasty recipes that’ll blow your mind but not your diet!”.  The salad has a cult following and it is easy to see why:  it has color, crunch, mega nutrutious creds, great fiber and tons of texture in a super flavorful apple cider vinaigrette with maple and mustard.  It is gluten free, vegan, raw and vegetarian to satisfy today’s dietary needs.  I was treated to the salad at a recent dinner at my niece Vanessa’s, a gifted cook.  In a delicious meal, it was this salad that we were all swooning over!  It has become her go-to potluck dish.  The massaging of the kale with your fingers might seem weird but Podleski insists it is a necessary step to tenderize the kale.  Use organic kale if you can find it.

Kaleslaw

Yum & Yummer, Greta Podleski

Apple Cider Vinaigrette

  • 1/3 cup of olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons pure maple syrup
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Place all ingredients in a small bowl and whisk until blended.  Set aside until ready to use.

Salad

  • 4 cups of packed chopped kale, ribs removed
  • 2 cups shredded red cabbage
  • 2 cups grated carrots
  • 1 cup dried cranberries
  • 3/4 cup pumpkin seeds
  • 1/2 cup chopped green onions, green and white parts
  • 1/3 cup chopped fresh parsley leaves

In a large salad bowl, toss the kale leaves with about 1/4 cup of vinaigrette and massage the kale with your hands for about 5 minutes to tenderize the kale leaves.  (If you buy baby kale, this step can be reduced to a quick toss).  Add the rest of the ingredients and toss with 6 tablespoons or more of dressing.  Chill 1 hour before serving.  Can add chopped apple, sliced almonds and/or shredded chicken to the salad, if desired.[/end recipe]

Chanticleer Gardens, Wayne, PA. Photo credit Dona Murphy