Kale Slaw

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.

Kale Slaw

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.

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