I’ve had the pleasure to taste this salad at a local organic café, and just had to make my own winter salad: kaleslaw! The chef told me the key ingredients for the dressing, which of course I’ve changed a bit, and I have to say, as much as I love theirs, I think mine is even better. hehe
This salad is very easy to make and the beauty of it is it’ll keep in the fridge for at least a few days, which is great to make-ahead for lunches during the week! IF it lasts that long… when I made mine, it was gone in 24 hours… so fresh and delicious, especially in the middle of winter. I’ve made several more batches since!
KaleSlaw (8 servings)
20 min preparation
- 1/2 cup organic mayonnaise
- 1/2 cup raw unfiltered organic apple cider vinegar
- 1/3 cup good quality olive oil
- 2 Tbsp. maple syrup or raw local organic honey (if not vegan)
- 2 Tbsp. Dijon mustard or grainy mustard
- 1-2 Tbsp freshly squeezed lemon juice (approx. 1/2 lemon)
- 1/4 tsp. grey sea salt
- freshly ground pepper to taste
- 1/4 small savoy cabbage (or green cabbage), cut in very thin slices (shredded)
- 1/3 small red cabbage, cut in very small slices (shredded)
- 4-5 large organic kale leaves, washed, very thinly sliced (make sure to remove the hard core)
- 2 large carrots, shredded (use the large side of a cheese grater)
- 2 organic apples, cut in 4, cored, sliced and cut in small pieces
Prepare the dressing first, mix all the ingredients in a bowl or in a mason jar. Set aside.
Mix all the prepared vegetables and the apple pieces in a very large glass or ceramic bowl, pour all the dressing on top and mix really well (I use kitchen tongs to make it easier).
Can be enjoyed right away but this salad will taste better if you let it develop its flavours a bit. Can easily last up to 5 days, covered, in the fridge.