Holiday Kale Slaw
I’m so excited to be be sharing this guest post by my amazing sister Jodi and her Happy Hearted Kitchen. Jodi’s blog is filled with amazing fresh, local and seasonal recipes, and she makes the absolute best salad dressings, so this Holiday Kale Slaw is not to be missed.
Hi guys, Jodi here from Happy Hearted Kitchen, I’m so happy to be sharing this recipe with you here today! I am always one to offer to bring a salad or some vegetables to the party, and this is one of my favorite salad recipes for bringing to a holiday pot luck or gathering. I try to keep the produce simple and as local as possible, so here I’ve chosen sturdy tuscan kale and crunchy gala apples. Tuscan kale holds up nicely to any dressing, and doesn’t wilt after time – this salad actually tastes best once it has been marinating in the fridge for a little while. I love dried fruit in a salad, but I often find it can be a bit heavy on the sweet side, so these soaked golden raisins are just the perfect thing, sweet, juicy and a good burst of acidity from the apple cider vinegar. From there we add toasted hazelnuts (an apples best friend) and a simple dressing spiked with just a pinch of holiday spices. I love the simplicity of this salad, the colours and the textures.
Wishing you all a very merry holiday season. Stay green, get festive.
Holiday Kale Slaw
Paleo, Vegetarian, Gluten-Free, Dairy-Free
Serves 6 as a small side. Double recipe as needed.
- 1/4 cup golden raisins
- 1/4 cup apple cider vinegar
- 1 bunch tuscan kale (aka lacinato kale, cavolo nero or dino kale)
- 2 small or 1 large red gala apples, thinly sliced
- 1/2 cup hazelnuts
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar (from the raisins)
- 1 teaspoon dijon mustard
- 1 teaspoon tamari
- 1/4 teaspoon ground cinnamon
- Pinch each ground nutmeg and cloves
- 1 small clove of garlic, finely grated with a microplane grater (no more than 1/2 teaspoon)
- Place the raisins in a small jar and cover with apple cider vinegar. Let sit for 10 minutes while you are making the salad or in the fridge overnight. Strain, reserving apple cider vinegar and set soaked raisins aside.
- Remove the tough stems from the kale and thinly slice the leaves. The thinner the better. Place sliced kale in a salad bowl.
- Place hazelnuts in a dry pan over medium heat. Toast until skins are dark and cracking, shaking often to prevent burning. When the hazelnuts are deep brown in color, remove from heat and tip into a dry, clean tea towel. Rub the hazelnuts together in the tea towel until the skins flake off. Remove the nuts from the tea towel and return them to the pan, toasting until they reach a deep, warm brown. Roughly chop the hazelnuts, leaving a few larger pieces.
- Make the dressing. Add olive oil, apple cider vinegar, mustard, tamari, spices and garlic to a jar with a tight-fitting lid. Secure the lid on the jar and shake until dressing is emulsified. Taste and adjust seasoning as need.
- Add thinly sliced apples, toasted hazelnuts and soaked raisins to the salad bowl with the kale. Drizzle over a small amount of dressing and toss to coat, massaging the kale as you go. Add in enough dressing to cover the salad. Taste a piece of kale and add in remaining dressing as needed. Serve immediately or allow to marinated in the fridge for up to one hour before serving.