Think about Winter for a second.
OK, stop. That was long enough, right?
Mercifully, that’s about how long there is left of this season. A second or two. In my haste to get to spring, I’ve been eating a lot of things that aren’t the usual cold weather comfort foods. Even though I’m still pretty much stuck with all the same winter ingredients.
But you know what? Even though I’m probably not the only one who is more than ready for the first sweet snap peas and their best buddy spring onions, I found that I can make do if I come up with a new recipe for those tired ingredients every now and then. Sometimes it takes a trip to the P-patch for a little inspiration (especially when you wake up to snow…in March), but after that I’m home free.
Heres a salad that’s got a lot of good things going for it, considering it’s full of foods that need a tropical vacation. It’s verdant, tangy crunch almost makes it OK that it isn’t a salad of tender greens and spicy-sweet young alliums.
Wait a minute…it is a salad of tender greens. And maybe those alliums are’t the youngest things on the block, but they still have a bit of kick left in them. And once they pick up cabbage off the curb and take her out on her blind date with apples, they’re pretty much a multiple marriage of the best kind. It’s sorta like a gussied up spring version of this salad, without the comforting starch of sweet potatoes and grains.
For this slaw, avoid the sometimes tough larger leaves of kale you get in the bunch and go for the littlest, tenderest ones. The ones that are so tender, even the stems almost don’t seem worth the trouble to remove them. And mince the onion pretty small–it lets the zing of raw onion shine without being overpowering.
Kale and Cabbage Slaw
makes 4 good sized side servings
2 heaping cups of the tenderest kale you can find
2 heaping cups shredded cabbage, about 1/4 of a small head
1 apple such as pink lady or braeburn
1 small red onion (think golf ball) or 1/2 a larger one
3 Tbsp good olive oil
2 Tbsp champagne vinegar
2 Tbsp apple cider vinegar
1 Tbsp honey
Whisk together the last 4 ingredients in a good sized bowl and set aside.
Finely dice the onion. You could also leave them in thin slices if you want to save time, but I like the contrast of the smaller size. Whisk them into the vinaigrette.
Slice the 4 sides of the apple. I left the skin on, but you could peel it if you felt like it. You’ll have 2 largeish “halves” and two little end pieces. Cut each piece into thin slices and then do it again in the opposite direction. They’ll essentially be julienned. Toss them in the vinaigrette to keep them from browning.
Thinly slice the cabbage and add that in on top of the apples, but don’t toss yet. Next, chiffonade the kale leaves. Add those on top of the whole thing and then toss well to coat. Serve chilled. The salad will keep well for about a day, but like most salads, I wouldn’t recommend making it in advance.