Mirem’s Kale Salad


Author: Vera Fabian

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In a season of warm, soft, cooked foods, a crisp winter salad can be a wonderful change of pace. My friend Mirem shared this salad with me, and we were delighted to share its preparation as a community in our winter Seasonal Food Workshop.

Mirems kale salad
2 bunches of kale, any type – much better if it’s young and tender (we used the wonderfully tender Lacinato variety)

1/4 of a red cabbage, finely sliced into shreds

sweet or red onion – depending on the size, from 1/4 to 1/4 the onion – finely sliced

1 to 3 cloves garlic, pressed or mashed into a puree

1 spoonful dijon mustard

honey to taste

juice of 2-3 lemons, or about 3/4 cup of apple cider vinegar

olive oil to taste (you don’t need much, about 1/4 cup)


mix-ins (you choose!): cooked whole grains, dried cherries or other fruit, grated carrot or radish, roasted cubes of seasoned squash or sweet potato, toasted nuts or goat cheese—be creative!  In class we used pre-roasted diced sweet potato, lightly toasted pecans and more.

Wash the kale, spin dry, and strip out the center stems. Stack the leaves & slice thinly – the thinner, the better (a chiffonade). This is the time-consuming part of the process.

Mix the lemon juice, salt, honey and mustard in the bottom of a large bowl. Add the onions and let them sit for a bit. Mix the garlic into a little olive oil if you have time (keeps it stronger flavored), or just mix the garlic into the lemon juice dressing (it is milder that way). Taste the onion-dressing mix – it should be pretty powerful – garlicky, sweet-sour, and salty. Add a little pour of olive oil.

Mix in the kale and red cabbage. This slaw can now sit in the fridge for a day or two – it mellows and gets more succulent – or can be served up immediately. Before serving, add whatever mix-ins you’re using, to taste. Enjoy!

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