Cabbage And Kale Slaw With Walnut Vinaigrette

This cabbage and kale slaw is all about simple flavors I love, and can’t get enough of. Sadly, despite its run of fame, kale still gets a bit of a bad rap. But to be frank, I think that has to do with two things in particular: (1) cleaning it and (2) good flavor balance. Both are equally important.

Kale is something I use often, what can I say, I’m a big fan of leafy greens. Greens, of all varieties, are healthy to eat and beautiful to look at. But kale, like Brussels sprouts, can often be prepared poorly. But here’s a trick; gently massaging the kale leaves with olive oil is something I’ve blogged about before and it does a truly magical thing–it tenderizes and softens the kale leaves. As an alternative, using baby kale, which is more tender, or thinly sliced kale leaves, as I do in this recipe, are other great options. Think American coleslaw, only better.

I call this recipe a slaw because in addition to the kale, I add shredded red cabbage, which along with the sweet gala apples, adds crunch. Quinoa is another addition and one I love to use in combination with kale. Not only does it add heartiness to a side dish, but it also adds nutty, earthy flavors as well. I dress this simple side with a light, tangy, mustard vinaigrette made with rich, flavorful walnut oil and a sprinkling of chopped walnuts mixed in for some added protein.

The simple flavors of this slaw salad are complimentary to one another and nod to healthy, uncomplicated eating I truly relish. I like to serve this cabbage and kale slaw alongside chicken or a simple piece of grilled or oven-roasted fish for an easy, but healthy, dinner.