Kale and Red Cabbage Slaw with Walnuts

cooking.nytimes.com

Aspiring baker and cook from California.

I can’t remember where I heard or read about massaging raw kale with olive oil and a little salt, but it is a very effective way to soften the leaves just a bit if you are not cooking the kale. This briny slaw gets its crunch from red cabbage and walnuts.

4 cups stemmed, slivered curly kale

Salt to taste

1 tablespoon extra virgin olive oil

3 cups finely sliced or shredded red cabbage

¼ cup finely chopped walnuts

2 tablespoons seasoned rice vinegar

2 teaspoons sherry vinegar

2 to 3 teaspoons Dijon mustard (to taste)

1 small garlic clove, minced or puréed (optional)

1 tablespoon walnut oil

¼ cup plain yogurt

Freshly ground pepper

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer