Kaleslaw
This delightful salad combines the robust flavors of Red Russian kale, pointed cabbage, and red cabbage, enhanced with the sweetness of sultanas and the crunch of flaked almonds. Tossed in a creamy, tangy dressing, this salad is a perfect accompaniment to any main course.
— Constant Cookbook
Ingredients
- A bunch of Red Russian kale leaves (don't try this with any other varieties)
- Half a pointed cabbage
- Quarter of a red cabbage
- One small (or half a large) onion
- A couple of handfuls of sultanas
- A handful of flaked almonds
- For the dressing:
- 1 tbsp mayonnaise
- 1 tsp dijon mustard
- 1 tbsp white wine vinegar
- 1 tbsp oil
- cold water
Instructions
- Wash and dry the kale and cabbage
- Chop the kale up into small pieces, and thinly slice the pointed and red cabbage to make long thin strips. Put these all in a large bowl
- Thinly slice the onion and add this to the kale and cabbage, then toss in the sultanas and flaked almonds
- In a jug, whisk the mayonnaise and mustard together, then whisk in the vinegar a little at a time, and then the oil a little at a time. Whisk in a little cold water to get the consistency of single cream.
- Pour the dressing over the salad and toss well before serving. Goes well alongside steak, or burgers (or anything really).
Yield
Serves 4
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