Kale, Almond, and Dried Cherry Slaw

I have became slightly obsessed with kale. And for those of you who do not know me, I am not the granola, hippie type. Although I do make my own granola and believe that Birkenstocks are the most comfortable summer footwear….perhaps I’m in denial? Perhaps I should check out the local food coop? I’d probably like it.

Kale has really gotten a bad rep though. I blame the whole Kale-chip phenomenon. Really anytime you try to substitute something healthy for something delicious and decidedly not healthy, it never works. Embraced for what it is, a cabbage-like green, kale really does shine. It is heartier than lettuce and provides a satisfying crunch to salads. It can stand up to strong dressings and won’t wilt even when dressed a day in advance

This salad is the perfect example of how to let kale shine. Remove the leaves from the stems, roll it into a cylinder, like you would a pile of basil, and chop it into delicate ribbons. The result minimizes bitterness while still maintaining a satisfying crunch. An addition of red cabbage or radicchio provide stunning colour contrast and the dried cherries and dressing add complex sweetness. A lovely and more interesting substitute for traditional picnic coleslaw.

Kale, Almond, and Dried Cherry Slaw

Adapted Slightly from the Kitchn

Serves 8

1/3 cup olive oil
1/4 cup apple cider vinegar
2 Tbsp honey
1 Tbsp whole-grain Dijon mustard
1/2 tsp kosher salt
8 cups chopped kale (see note above)
1 cup shredded radicchio or red cabbage
1 cup toasted whole almonds, coarsely chopped
3/4 cup thinly sliced scallions
1 cup dried cherries, coarsely chopped

Combine the vinegar, honey, mustard and salt in a bowl. Slowly add the oil to the dressing while whisking constantly, to emulsify.

Combine the remaining ingredients in a large bowl. Mix in the dressing.

Note: This salad can be made and dressed at least 2 hours in advance.