Equipment
Ingredients
Main
- 120 g kale, stemmed and slivered
- 15 ml olive oil
- salt
- 210 g red cabbage, finely sliced
- 30 g walnuts, finely chopped
- 30 ml rice vinegar
- 10 ml sherry vinegar
- 6 g dijon mustard
- 1 garlic, minced
- 15 ml walnut oil
- 60 g yogurt
- black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 105 kcal
- Protein
- 2 g
- Carbohydrates
- 6 g
- Fat
- 9 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 168 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 1 mg
- Potassium
- 198 mg
- Calcium
- 86 mg
- Iron
- 1.0 mg
- Magnesium
- 22 mg
- Phosphorus
- 51 mg
- Zinc
- 0.4 mg
- Vitamin A
- 71 mcg
- Vitamin C
- 39 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 0.6 mg
- Vitamin K
- 94 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.12 mg
- Niacin
- 0.5 mg
- Folate
- 24 mcg
- Water
- 60 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the slivered kale and olive oil in a large bowl. Sprinkle with salt and massage the leaves by hand for 3 minutes until they soften and darken in color.
Add the sliced red cabbage and chopped walnuts to the bowl with the kale and toss to combine.
In a separate small bowl or measuring cup, whisk together the rice vinegar, sherry vinegar, Dijon mustard, minced garlic, walnut oil, yogurt, salt, and pepper.
Pour the dressing over the salad ingredients and toss thoroughly to ensure even coating. Taste and adjust salt or pepper if necessary.
Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld. Toss once more before plating.
Chef's Notes
- For the kale, choose Lacinato (dinosaur) kale for its tenderness. Remove the tough stems thoroughly before massaging, as they will remain fibrous even after tenderizing.
- Don't skip the massaging step for the kale! It's crucial for breaking down the tough cellulose, making the kale tender and palatable raw.
- The vinaigrette can be made a day ahead and stored in the refrigerator. Whisk well before tossing with the slaw, as the yogurt may separate slightly.
- Toasting the walnuts briefly before chopping will enhance their flavor and add a delightful crunch.
- This slaw is excellent served alongside grilled chicken, fish, or as a hearty component of a vegetarian grain bowl.
Storage
Refrigerator: 3 days — Store in an airtight container; the kale holds its texture well over time.
Troubleshooting
Kale is tough and difficult to chew
Cause: The kale was not massaged long enough to break down the cellulose structure.
Fix: Massage the salad for an additional 2 minutes before serving, even after other ingredients are added.
Prevention: Ensure you massage the kale with oil and salt until it is noticeably softer and darker.
Cultural Context
While kale and cabbage salads have ancient roots, this particular preparation with a creamy yogurt dressing and walnuts is a modern American take on a slaw. It reflects a trend towards healthier, plant-forward dishes that incorporate nutrient-dense ingredients and vibrant flavors, often served as a side dish or light lunch.
