Russian kale recipe Ingredients
Red Russian Kale and Red Cabbage Slaw
(Makes about 4 servings, recipe created by Kalyn)
4 cups sliced Red Russian Kale strips (about 1 lb. kale leaves, sliced)
3 cups red cabbage, thinly sliced (about 1/2 large head cabbage)
4 green onions, thinly sliced
Dressing for Russian kale recipe:
1/2 cup mayo or light mayo (do not use fat free)
2 T white wine vinegar
1 T agave nectar, Splenda, or sugar (use agave nectar or Splenda for
South Beach Diet)
1 tsp. celery seed
1/4 tsp. Ancho Chile powder (or can use regular chile powder; I used
Penzeys Ancho Chile Powder)
salt to taste (I used Vege-Sal)
If possible, use the young, smallest leaves of Red Russian Kale to
make this salad. Cut off stems, then wash leaves and dry well. (I
used a salad spinner to wash the leaves.) Stack leaves up on top of
each other all going the same way, and use a large knife to cut into
strips about 1/4 inch wide. Thinly slice cabbage, using a mandoline
if you want really thin slices. Combine sliced cabbage and kale in
plastic bowl. Thinly slice green onions and mix into greens.
Whisk together mayo, vinegar, agave nectar (or sweetener of your choice), celery seed, chile powder, and salt. Stir dressing into combined greens until all greens are lightly coated with dressing. (You may not need all the dressing, depending on how wet you like your salads.) Cover salad and chill for at least 30 minutes.
This salad will keep for a day in the refrigerator, but I thought
it was best when freshly made.
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