Kale is good for you. I know, shocking right? All dark leafy greens are highly regarded as being super-duper healthy and kale truly is king of the garden bed. This trendy superfood has an earthy flavor and is getting a lot of attention for all the right reasons. Gram for gram kale has more calcium than milk. The calcium in kale is more absorbable than the calcium in pasteurized milk as well. It also has the highest vitamin K1 content of any leafy green vegetable. That’s a lot of bang for your nutritional buck!
I may not have to try very hard to convince you that kale is healthy, but I may have to try a bit harder to convince some people to actually eat it. Hopefully this recipe will help my case. The carrot and apple in this slaw help sweeten the sharp, bitter edge that raw kale can present. Allowing the dressing to sit on the slaw for about 10 minutes before serving helps to tenderize the kale leaves. You can even get in there and massage the kale leaves with your hands. Kale that has been given a little rubdown transforms by becoming softer and sweeter. So go on, play with your food.
Kale Almond Curry Slaw
- small bunch of kale
- 1 cup grated carrot
- 1 cup thinly julienned fennel
- 1 small julienned apple, cored
- 3 tbsps sliced almonds
- 1/2 cup almond butter
- ¼ cup apple cider vinegar
- 2 tbsp water
- 1 clove garlic
- 1 tsp freshly grated ginger
- 1/2 tsp Dijon mustard
- 1/2 tsp sea salt
- pepper to taste
Remove kale leaves from stems. Discard the stems and chop the leaves. Put the chopped kale leaves in a large bowl and massage to soften for about 30 seconds. Julienne the apple and fennel into matchsticks, add to the bowl and toss. Then add the grated carrot.
Mix all of the ingredients for the dressing together by hand in a separatebowl, or use a blender for a smoother consistency.
Add the dressing to the salad and toss to coat well. Allow the kale leaves to soften slightly in the dressing for 5-10 minutes. Sprinkle with almond slices and serve.