My organic bin has been filled with kale lately and we love it-smoothies, stews, pastas…you name it but I haven’t been eating much of it just raw. It’s been a harder sell to my family so I decided the other night to make a slaw. None of us are crazy about mayonaise slaws (except that freaky green one at a certain chicken place) so I wanted something a little lighter.
My intention was to serve a nice bit of fish or meat on the side but my freaky group surprised even me.
As soon as it was ready they all helped themselves to big bowls of it and chunks of bread.
Before a I could blink-or take a truly lovely picture, the whole bowl was gone.
DH has filed this under-make again and make soon.
Slice up green cabbage and kale-I take out the fat stems as I just am not fussy on the texture.
Add in halved cherry tomatoes (or chopped big ones), toasted walnuts and shards of parmesan.
Drizzle over walnut oil and the juice of a fat lemon.
Who would have thought that this would be such a huge hit? I’m picturing that this will be our new fav salad all winter.
- 2½ cups (each) thinly sliced kale and green cabbage
- ¼ cup walnut oil
- 1 tsp sugar
- ½ cup toasted walnuts
- juice of 1 lemon
- 1 cup sliced tomatoes
- ½ cup parmesan
- pepper to taste
- Mix all ingredients together and enjoy!