Upon my return to Buffalo, I realized I forgot my macbook’s power cord; Alex packed up my computer for me, nice guy he was trying to be, but didn’t pack the power cord because it wasn’t sitting with my computer. Typical boy. I, of course, assumed that if he took the time to pack it up, my cord would obviously be there too, so I didn’t check. That’ll never happen again. Thank goodness I have the best parents ever, though; my dad shipped it to me the next morning. In the mean time, though, I used Alex’s pc, which meant no access to my RSS feeds of my favorite blogs. If it weren’t for pinterest, I wouldn’t have seen this salad from Tracy at Shutterbean until Friday. Although, I only decided I liked it enough to share it on that same day, so maybe it really made no difference. Either way, this slaw is all sorts of colorful and all sorts of healthful.
Just look at all those colors! You can see why I was immediately drawn to it. That, and I was craving something fresh, as I’m sure most of you all are as well, after those many, many holiday dinners. I was so excited to get some more kale. I had a slight love affair with it last year, but then I didn’t get it again, for reasons unknown to me.. but we are back together, and I am loving it. I have a whole two pound bag of it, and I can’t wait to use it all.
At first, I was a bit turned off by all of the parsley leaves in this slaw, and I originally thought it was the red cabbage that was causing it, so I was really upset that I was going to have to eat something I really didn’t think was palatable. But then I realized it was the parsley, and I’ve now been picking out most of the parsley before I eat it, and I am in looove with this slaw now. I think I just overdid it on the parsley somehow, so I wouldn’t worry about following the recipe and still using it. Other than the too much parsley in my slaw, this slaw is perfect. Sweetness from the apple, crunchy nuttiness from the cashew and sunflower seeds, the kale.. I really missed you, kale.
Kale & Red Cabbage Slaw
adapted from Shutterbean
yields 4 servings
1 T olive oil
1 T brown mustard
1 t apple cider vinegar
salt & pepper, to taste
3 cups shredded kale & red cabbage, mixed
1 carrot, peeled and shredded
1 apple, chopped
1/4 cup fresh parsley leaves
2 T red onion, diced
1/4 cup roasted cashews, chopped
2 T raw sunflower seeds
In a small bowl, whisk together the olive oil, mustard and vinegar for the dressing. Set aside. In a large bowl, combine the kale/red cabbage, carrot, apple, parsley, red onion, cashews and sunflower seeds. Season it with salt and pepper, squeeze some lime juice over top and drizzle it with dressing. Toss to coat and serve!