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Recipe courtesy of Moosewood Restaurant Favorites (St. Martin’s Griffin, 2013), by the Moosewood Collective

Confetti Kale Slaw

yields 6-8 servings

Ingredients

  • ½ cup orange juice
  • ¼ cup fresh lemon juice
  • 1 Tbs. apple cider vinegar
  • ¼ cup California Olive Ranch extra virgin olive oil
  • ¼  tsp. salt
  • ¼ tsp. ground black pepper
  • 1 large firm apple, shredded (1-2 cups)
  • 1 cup shredded green or red cabbage
  • 1 cup shredded carrots
  • 1 cup minced celery
  • ¼ cup minced scallions
  • 3 cups shredded kale, packed

Instructions

  1. To make dressing: Whisk together orange juice, lemon juice, vinegar, California Olive Ranch extra virgin olive oil, salt, and black pepper in a large bowl.
  2. Prepare apple and vegetables and place them in the bowl as you go: Peel the apple or don’t, and shred it on large-holed side of a hand grater. To prevent apples from discoloring, toss well with dressing.
  3. Thinly slice cabbage and cut across the slices about every inch. Peel carrots and shred on large-holed side of a hand grater. Mince celery. Mince scallions.
  4. To shred kale: Rinse kale leaves and shake off excess water. Strip leaves from large stems and pile on a chopping board. Gather kale into a compact mass and thinly slice it. Then cut down across slices, chopping kale into 1- to 2- inch pieces. Go after larger pieces of kale that got away from you when you were slicing it.
  5. Add shredded kale to bowl and toss well. Delicious served right away, but the sweetness intensifies as it sits. This slaw will keep in the refrigerator two to three.