Kale Slaw with Almond Curried Dressing!

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Kale Slaw with Curried Almond Dressing

Description

A nutrient rich display of fresh kale, fennel, grated carrot, julienned apple, cranberries, and raisins dressed with a tangy/sweet creamy curry salad dressing complete with apple cider vinegar, a touch of maple syrup, garlic, ginger, dijon mustard and authentic curry powder. You wont want to skimp on this dressing, it is so delicious!

 

Recipe by

 

Ingredients

 

For the Slaw:

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; recipe follows)

Creamy Curried Almond Dressing:

2 to 4 tbsps sliced or chopped raw almonds

Extra salt and pepper to taste

For the Curried Almond Dressing:

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)

 

 

Methods/steps

 

Slaw:

1) 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.

2) Toss to coat well, then let sit for 5 minutes or more to allow the kale leaves to soften slightly in the dressing.

3) Serve, garnishing with a light sprinkling of almonds and extra salt and pepper, if desired.

 

For the Curried Almond Dressing:

1) 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.)
2) Add additional curry to taste, and additional water to thin as desired (see note). Makes about 1 generous cup.
 

 

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