Kale-Slaw with Curried Almond Dressing

wheat-free, gluten-free, soy-free, oil-free

I’ve never cared much for traditional coleslaw, as I’ve never cared much for cabbage. But this slaw is a fresh take with nutrient-rich kale, along with crunchy carrots, fennel, and a touch of sweetness from apples and cranberries. The dressing really brings this slaw to life—don’t skip it!

 

1  small to medium-size apple, cored and julienned (3⁄4 to 1 cup), tossed in 1tsp freshly squeezed lemon juice
2 1/2 – 3 cups  julienned kale (leaves cut/torn from stems and stems discarded) (see note)
1 1/2 cups grated carrot
1 cup very thinly sliced or julienned fennel
1/4 cup cranberries or raisins
2/3 – 3/4 cup Creamy Curried Almond Dressing (or more, if desired; recip follows)
2 to 4 tbsps sliced or chopped raw almonds
Extra salt and pepper to taste

Place the apple, vegetables, and cranberries in a bowl and toss. Add the dressing, starting with about 2⁄3 cup and adding more as desired, if you want a thicker coating of dressing. Toss to coat well, then let sit for 5 minutes or more to allow the kale leaves to soften slightly in the dressing. Serve, garnishing with a light sprinkling of almonds and extra salt and pepper, if desired.  Makes 5 1/2 – 6 1/2 cups.

 

Notes:
Kale salads can be quite versatile. Try another thick, creamy nut- or seed-based dressing, such as Citrus Tahini Dressing, Creamy Cumin-Spiced Dressing, or DJ’s Hummus Salad Dressing. The key is to coat the leaves nicely, and let the salad sit for a few minutes before serving.

 

Savvy Subs and Adds:

– If fennel isn’t your thing, substitute julienned jicama, thinly sliced celery (cut on a diagonal), or julienned red bell pepper, or some combination of these ingredients.

– If you aren’t sure if you’ll like this much kale in the salad, try starting with 2 to 21⁄2 cups, making up the difference with extra grated carrot or fennel.

– Other veggies you can consider adding include chopped or finely sliced cucumber, red bell pepper, cherry tomatoes, grated beet (“pretty in pink” salad, anyone?). Or try some zucchini ribbons: Use a vegetable peeler to make thick ribbons—these can be the base of a salad all on their own! And other dried fruit, such as apricots, goji berries, and raisins, can be interchanged with the cranberries, if you prefer.

Creamy Curried Almond Dressing
wheat-free, gluten-free, soy-free, oil-free

This dressing will definitely cling to your greens, and can easily be used as a dip as well. It is one of my favorites, with a very subtle curry flavor in a creamy, slightly sweet base. This is also the dressing for Kale-slaw with Curried Almond Dressing, a modern makeover of traditional coleslaw.

 

1⁄2 cup raw almonds
2 1/2 tbsps apple cider vinegar
2 tbsps pure maple syrup or agave nectar
2/3 cup  water (or more to thin as needed; see note)
1 very small clove garlic
1 tsp freshly grated ginger
1⁄2 tsp Dijon mustard
1⁄2 tsp sea salt
Freshly ground black pepper (optional)
1⁄8 tsp curry powder, or more to taste (see note)

Using a standing blender or an immersion blender and deep cup or jar, puree all the ingredients (starting with 1⁄2 cup of the water) until very smooth. (A high-powered blender such as a Blendtec works best to smooth out the dressing; using an immersion blender or regular blender will leave a little more texture and take a little longer.) Add additional curry to taste, and additional water to thin as desired (see note).  Makes about 1 generous cup.

Notes: I like using about 1⁄8 rounded teaspoon of curry powder in this dressing, for a very muted flavor. But if you love curry, feel free to use more than this, adjusting to your own taste.

Serving Suggestions: I first tinkered with this recipe for a salad dressing. After making it, I realized it would work equally well as a dip. If using as a dip, use just 1⁄3 to 1⁄2 cup of water to puree and then refrigerate it, adding extra water later, if desired, to thin (it will thicken considerably after chilling). If using as a salad dressing, you can keep it thick, or thin it more as you prefer. I like it with about 2⁄3 cup of water as a salad dressing, which keeps it fairly thick, almost like a Caesar dressing consistency.