Salad is a simple act.
A few fresh vegetables washed in cool water.
A sharp knife slicing effortlessly through crisp leaves.
A tangy dressing thrown together with what’s on hand.
The second is calming and reassuring.
Cape Cod Kale Salad
After days of holiday indulgence this kale salad was exactly what I needed. If possible make it up a few hours in advance, the longer you let it sit the more the kale will soften and the flavours meld together.
- 1 bunch curly kale
- 1 bunch cavalo nero
- 1/2 red cabbage
- 3 carrots
- 1 red onion, optional
- 3 Tbsp Tangy Mustard Dressing, plus extra to serve
Finely slice kale, cavalo nero and red cabbage. Create ribbons of carrot with a peeler. Thinly slice onion.
Combine all ingredients in a large bowl, pour over dressing and use your hands to mix well.
Let dressed salad sit for an hour or so to soften leaves. Serve with extra dressing.
- Strip kale leaves from centre stalk: hold the base of the stalk and run your fingers up towards the top, separating the leaves from the vein as you go.
vegan // vegetarian // gluten-free // dairy-free // soy-free // nut-free