The famed Moosewood Restaurant in Ithaca, N.Y., celebrated its 40th anniversary last year. The natural foods eatery has generated a dozen cookbooks. Dishes like the colorful kale slaw featured here have kept Moosewood going through the decades. (Click here to see the recipe.)
This fresh vegetarian dish – which can be pulled together in about 30 minutes – is both sweet and tangy. It combines several foods that are good for you: kale, apples, greens, carrots, and celery.
Our fruity Arbequina would be perfect for preparing the fresh orange and lemon juice dressing, which also features apple cider vinegar.
The recipe appears in Moosewood’s latest cookbook, Moosewood Restaurant Favorites (St. Martin’s Griffin, 2013). The book walks you through the steps for prepping the slaw.
“Several of the vegetables are described as shredded, by the that sometimes we mean shredded with a hand grater and sometimes shredded with a sharp knife,” the book notes. “It could get confusing, so we give you specific instructions for prepping the vegetables.” (Click here to see the recipe.)
The slaw can be served immediately. Letting it sit “intensifies” the sweetness. The dish will keep in the fridge two or three days.
California Olive Ranch Master Miller Bob Singletary