This dish is not Italian (or even Italian-influenced) but today, I’m making an all-American meal–burgers, oven-fries and a slaw of raw vegetables–predominantly kale.
When I make burgers, I’m always looking for a good raw vegetable salad that’s not just cabbage and mayonnaise–although I like that from time-to-time. Today’s slaw is sweet, crunchy and vibrantly colorful, with deep green ribbons of kale, julienne of red cabbage, red peppers, and carrots. I’ve made it a couple hours ahead to allow the flavors to meld and the volume to decrease a bit. The dressing on the slaw is simply extra-virgin olive oil, rice wine vinegar, agave and lemon juice. The rice wine vinegar gives it the perfect mild acidity, without making it overly tart.
serves 4 to 6
medium bunch of kale, stripped off the stems and cut into 1/2″ ribbons
1 red pepper, cut into fine julienne
1 carrot, peeled and cut into fine julienne
1/4 head of red cabbage cut into 1/4″ julienne
1/4 c rice wine vinegar
1/4 c agave
1/4 c extra-virgin olive oil
1 tsp salt
1/2 tsp black pepper
juice of half a lemon
Combine vegetables in large mixing bowl.
In a separate bowl or jar, combine dressing ingredients and shake or stir until combined. Dress vegetables and allow to sit in fridge for at least 2 hours prior to serving.