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. 

Ingredients

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

Optional ingredients:

1 Roasted Red Pepper – finely chopped

50g White Cabbage – shredded.

Method

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.

This recipe was developed for us by north London vegan chef, Tantrem De Bastet. You can see more of his recipes on his site at www.vegandebastet.com. Follow him on instagram: @vegantantrem.