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Apple Kale Slaw

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Hi, there! I present to you the first of my last three recipes. All good things must come to an end and while this blogging thing has been fun, I plan to terminate it at the end of March. For various reasons, I feel the timing is right to stop this spring. I’m going to leave the blog up until my lease runs out, so you will still be able to access it for all of this year. Thanks to all my faithful friends and followers it’s been another great experience to chalk up in the books!

I have mixed kale with my coleslaw and other salads for awhile now because I like the extra crunch, body, and nutritional value that it adds. Oh, and colour. Never underestimate the value of added colour.

Here’s a trick: When using kale in a salad, massage about a teaspoon of oil into the leaves after you have cut them. It can be any cooking oil. It softens the kale a little and you will love how it makes the curly bits glisten, I promise. This can be done up to at least a day ahead. It is especially effective in a salad with an oil and vinegar dressing.

We had it with an old-fashioned meal of meatloaf, mashed potatoes, and carrots with browned butter. It added a spark of goodness and interest to the plate.

You can use any firm apple with a nice red skin. I used an Ambrosia because I had it here and I figured the sweet flavour and pretty colour would be a good fit for the salad. It was! You can find Ambrosia at Martin’s Family Fruit Farm who kindly sponsors this blog. Most grocery stores in Ontario also carry them. Look for the Martin’s label!

Apple Kale Slaw

Ingredients

  • 4 cups shredded green cabbage
  • 2 cups chopped kale, massaged if you wish
  • 2 green onions, chopped
  • 1 firm red-skinned apple
  • 1/2 cup mayonnaise
  • 1/4 cup light cream or half
  • 1 tablespoon white vinegar
  • 1-2 tablespoons brown sugar
  • Grinding of pepper, if desired
  • Dash of dill weed or celery seed

Directions

Shred the cabbage and prepare the kale by first cutting it downwards off the stem, then chopping it into bite-sized pieces. Massage one teaspoon of oil into the kale if you wish, although the shine is less noticeable in a salad with a creamy dressing. Chop the green onions. Toss the vegetables together and chill until ready to serve. Before serving, chop 2/3 of the apple and slice the other third into three slices for garnish.

Whisk all the dressing ingredients together. When ready to serve toss the dressing into the salad and top with apple slices. Serve with joy and gladness. Serves 6.