Purple Kale Slaw
This dish is simple, tangy and delicious - a wonderful addition to a plate of roasted veggies and potatoes or burgers and fries. The kale softens but still retains some crunch. Some additional ingredients can be added. A particular favourite is the roasted red peppers that are widely available from Greek or Turkish supermarkets, or you can simply add white cabbage.
130g Purple Kale
50ml White Wine Vinegar
50ml Extra Virgin Olive Oil
1 Garlic Clove – minced
1 Lemon – Zest and Juice
2 tsp Cane Sugar
Pinch of Salt and grind of Black Pepper
1 Roasted Red Pepper – finely chopped
50g White Cabbage – shredded.
Wash and pat dry the kale.
Cut the leaves and stalks from the main stem, use the stem for stock.
Finely chop the kale leaves and stalks and place them in a bowl.
If adding the cabbage, do this here.
In a small jug, add all the other ingredients and mix well.
Taste and adjust salt, sugar and pepper to taste.
Pour the dressing over the kale and mix well until all covered.
Cover the bowl and place in the fridge for 2 hours
Add the peppers if using, mix through and serve.