If you’re lucky enough to bring little people into this world, please DON’T let their first experience of Coleslaw be from Kentucky Fried Chicken AKA – ‘The Dirty Bird’!
Even well paid food stylists can’t make this stuff look good…
This sickly sweet sloppy mess remains one of the few salad offerings from the big fast food providers and really doesn’t deserve the name sake – originally taken from the Dutch “Koolsla”, the shortened version of “Kool Salade” meaning Cabbage Salad.
With two types of Kale still growing with vigour in my garden (Purple Russian and Tuscan) I decided to make them the main raw veg ingredient in a little dish I like to call…KALESLAW!
I’ve also added some sweet, just picked baby savoy cabbage from my garden. Staggering the picking of cabbages i.e. using some young and some more mature helps to avoid the:
“Oh my God – I’ve eight giant cabbages that need to be used and I don’t like sauerkraut!”
Backyard Harvest Kaleslaw Recipe:
Ingredients: (serves 4-6)
2 cups of grated carrot
1/2 small Spanish onion (or a couple of spring onions)
1 cup of thinly sliced purple Russian kale
1 cup of thinly sliced Tuscan kale
2 cups of finely sliced savoy cabbage
Chopped fresh coriander to taste
1/2 cup Whole Egg mayonnaise
Splash of cider vinegar
Salt (I’ve used some black lava sea salt from a recent trip to Hawaii)
1 tblsp Coconut sugar (keeping with the Hawaiian theme)
Grated carrot and finely chopped onion
Red Russian Kale on the left is less known but has a more delicate leaf than the Tuscan on the right. Both grow with well all year ’round and have far less pest problems than cabbage varieties. Oh and they’re SUPER FOODS!
Both kale varieties are finely chopped and added…
This sweet, sweet savoy cabbage was picked just moments before this pic and had more crunch than a new season apple!
Mixed and ready for dressing…
That black stuff isn’t pepper – it’s ‘Black Lava’ sea salt from Hawaii – can’t wait to run out so I have an excuse to go back to Maui!