Right now I am loving this salad recipe. It is one of the many stellar finds in the recently released Oregonian Cookbook. I’ve yet to try a recipe in the book that I haven’t liked. This one in particular satisfies my sweet tooth while at the same time packing some worthy nutrition.
Make this salad to accompany a chipotle and orange flavored Black Bean Chili or pair it with a Cajun gumbo. Or eat it alongside a savory rice and lentil mujadara. You’ll quickly find it goes well with a variety of dishes but is also substantial enough to stand alone.
Lacinato Kale Salad with Dried Cranberries, Cashews, Apple, and Curried Dressing
From The Oregonian Cookbook edited by Katherine Miller
1 bunch lacinato kale
1/4 small head red cabbage, finely shredded (approximately 2 cups)
1 cup roasted cashews
1/2 cup dried cranberries
1/2 Braeburn apple, unpeeled, cored and cut into 1/2″ dice
1/2 Braeburn apple, peeled, cored and chopped
1 1/2 tablespoons apple cider vinegar
2 teaspoons honey
1 small clove garlic
1 teaspoon curry powder
1/4 cup extra virgin olive oil
freshly ground black pepper
Start by deciding how you want to eat your kale, with the tough center rib in, or with the rib out. I have eaten it both ways. I don’t mind eating the ribs as they add a little extra crunch.
Slice the leaves with center rib in thin ribbons about 1/4″ thick. If you don’t want the rib, tear the leafy part away from the center and set aside the ribs to chop later for a stir-fry. Slice the leaves into ribbons no larger than 1/2″ thick.
Toss the kale, cabbage, cashews, cranberries and apple together in a large salad bowl.
Make the dressing by combining the apple, vinegar, honey, garlic, curry powder, and 1/4 teaspoon salt in a blender. Blend until smooth. With the blender still running, drizzle the olive oil into the mixture.
Pour the dressing over the kale salad. With clean hands or a large wooden spoon, mix and massage the dressing into the salad. Let the salad sit for 30 minutes so the kale can soften and the flavors meld.
Taste for seasoning. Add pepper and additional salt if needed. Serve. Save any leftovers for the next day.