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Kale and Red Cabbage Slaw With Walnuts

5.0(711)

I can’t remember where I heard or read about massaging raw kale with olive oil and a little salt, but it is a very effective way to soften the leaves just a bit if you are not cooking the kale. This briny slaw gets its crunch from red cabbage and walnuts.

by Martha Rose Shulman

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Dinner, Appetizer

Servings

Serves 6

Total time

1h 10m

Calories / serving

98 kcal

Ingredients (12)

serves

4 cups stemmed, slivered curly kale
Salt to tastesalt
1 tablespoon extra virgin olive oilextra-virgin-olive-oil
3 cups finely sliced or shredded red cabbagecabbage
1/4 cup finely chopped walnutswalnut
2 tablespoons seasoned rice vinegarseasoned-rice-vinegar
2 teaspoons sherry vinegarsherry-vinegar
2 to 3 teaspoons Dijon mustard (to taste)
1 small garlic clove, minced or puréed (optional)garlic
1 tablespoon walnut oilwalnut-oil
1/4 cup plain yogurtyogurt
Freshly ground pepperpepper

Instructions (3 steps)

01Place the slivered kale in a large bowl. Sprinkle with salt and add 1 tablespoon olive oil. Toss together and massage the leaves with your hands for about 3 minutes. The kale will lose some volume.
02Add the cabbage and walnuts to the kale and toss together.
03In a small bowl or measuring cup, combine the rice vinegar, sherry vinegar, Dijon mustard, optional garlic, walnut oil, yogurt and salt and pepper to taste. Whisk together and toss with the salad. Taste and adjust seasonings. Cover and refrigerate for 1 hour or longer before serving. Toss again and serve.

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Rich recipe — supports nutrition-aware planning.