New England Winter Slaw
A Winter Salad Recipe to Make Your Mouth Sing!
- 5-6 stems Kale, spine removed and chopped
- 1 cup finely chopped green cabbage (or 1/2 cup green plus 1/2 cup red)
- 1 cup spinach, chopped
- 1 cup shoots (your choice)
- 1 cup sprouts (your choice)
- 1 apple, cored and chopped
- 1 small red onion, minced
- 2 carrots, grated
- ½ cup lightly toasted chopped walnuts (or pumpkin seeds are equally delicious)
- ½ tsp salt
- (optional: dried fruit, like cranberries or raisins)
- ½ cup mayonnaise
- 1 T maple syrup
- ¼ cup balsamic vinegar
- 2-3 T olive oil
Begin by chopping the walnuts to your liking and either gently toast them in a toaster oven or in a skillet over light heat, stirring frequently until they are lightly toasted. Remove from heat and let them cool. Next, prepare the kale by removing the spine and chop into bite sized pieces. Place chopped kale into a large salad bowl and sprinkle evenly with salt (this will help to release the juices when massaging). After it has sat a few minutes, vigorously massage the kale for about 2-3 minutes, or until it looks as if it has been cooked and moisture can be squeezed out of it. Then add all of the chopped greens, apples, red onion, and carrot and toss. Top with toasted nuts or seeds.
I use a small mason jar to make the dressing so that I can cap and refrigerate if I do not use it all. Combine mayonnaise and maple syrup and stir until it is evenly mixed. Add balsamic vinegar and whisk with a fork or tiny wire whisk. When it is thoroughly blended, with no mayo clumps, slowly add in the olive oil as you continue to whisk, until you have reached your desired dressing consistency. Sometimes I mix the dressing and the salad together and serve this way, but only if I know we will eat the whole thing that night. If I expect to have leftovers, I will serve it to add per serving. Store any uneaten salad in an air tight container. It will keep well for 3 or 4 days in the refrigerator.