By CSA Member Rebekah W.
Extra Thoughts: If you’r not crazy about Kale but would still like the health benefits, use less kale and add Cone Cabbage to substitute
Food Prep: To remove the ribs from the kale leaves, hold the stem in one hand and, using the other hand pinch the stem with your thumb and pointer finger running them down the stem, this easily strips the Kale away from the stem. To shred the kale, roll the leaves up and slice with a knife creating thin pieces.
Ingredients:
4 cups kale, finely shredded, remove ribs
1 apple, sliced into thin matchstick size pieces
1 small onion, sliced thin
1/2 cup sour cream (can also use yogurt)
1/4 cup mayonnaise
1 tablespoon olive oil
3 teaspoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and freshly ground black pepper to taste
Cone Cabbage sliced thin (optional, if you would like to use less kale, substitute cabbage)
1. In a medium size bowl add the shredded kale, matchstick size apple slices, thin sliced onion, and cone cabbage(if you are using less kale)
2. In a small bowl, combine all the dressing ingredients (you may like more or less lemon, honey, or salt and pepper). Stir well and season to taste.
3. Add the dressing to the slaw mixture. Stir well to combine and enjoy!