Ready for a new twist on coleslaw? Try thisย colorful kale sprout and kumquat slaw–tiny tart orange kumquat slices andย shreds of purple-tinged kale sprouts withย a sweet and sour vinaigrette.
As a pastry chef, I used to think of kumquats as cute citrusy dessert deco, or the makings of marmalade; it never occurred to me to feature the fruitโs tangy and sweet qualities in anything else. That is, until I savored kumquatโs bright color and flavor in Beckyโs salad. Thanks Becky for showing me the greens and kumquat way.
Kale sprouts are a cross between red Russian kale and Brussels sprouts; they look like thumb-size cabbage heads branching miniature frilly kale leaves.
Shredded peppery kale sprouts massaged with lemonย and salt,ย in a dressing of maple syrup and dates, tossed with crunchy roasted pistachios and sliced orange kumquatsโahhhhhโkale sprout and kumquat slaw.
Kale sprout and kumquat slaw notes:
- If you don’t have kale sprouts, replace withย thin chiffonade kale ribbons or finely chopped broccoli.
- If kumquats are not available, substituteย orange or grapefruit sections. Candied orange zest is nice too.
- Instead of making slaw, toss kale sprouts with olive oil and salt and roast at 400ยฐF 10 to 15 minutes. The leaves crisp up like kale chips and the tougher stems become tender to the bite. Delicious!
- Eat kumquats whole. Pop one into your mouth as a snack; the edible sweet outer rind balances the very tart fruit inside.
- Look for kale sprouts at Trader Joeโs. Kale sprouts are sometimes sold as Kalettes–ask your produce vendor.
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Kale Sprout and Kumquat Slaw
Ingredients
- 6 ounces kale sprouts
- 2 tablespoons fresh squeezed lemon juice
- ยผ teaspoon Real Salt
- 3 tablespoons extra virgin olive oil
- 4 ยฝ teaspoons maple syrup
- 1 Medjool date , chopped (about 1 tablespoon)
- 4 or 5 kumquats , thinly sliced, seeds discarded
- 2 tablespoons finely chopped red onion
- ยผ cup lightly roasted pistachios
- Freshly ground black pepper
Instructions
- Wash and trim the kale sprouts. Tear the leaves away from the stalks. Slice the leaves into thin ribbons (1/8-inch). Use the grating attachment of a food processor to chop the tougher stems into tiny pieces.
- Mix the kale sprout leaves and stems in a bowl. Massage with lemon juice and salt using your hands. Set aside for 10 to 20 minutes. (see note)
- Meanwhile, mix the olive oil with the maple syrup. Using a fork, mash in the chopped date until is evenly dispersed. Stir in the red onion. Set aside.
- To serve, toss the sprouts with the olive oil and maple dressing, kumquats and pistachios. Season generously with freshly ground pepper. Taste and add salt if you think it's needed.
YUMTASTIC on this slaw! I have some kumquats in the back yard….I know what will happen to them tonight. · 27 May, 2015
Ahh the benefits of living in a Mediterranean climate. As a young girl my sisters and I waged kumquat fights–wasting the bounty from my grandmother’s tree. I didn’t eat the avocados from our own trees either. Now that I love both avos and kumquats I live in the mountains! · 27 May, 2015
Kumquat Slaw. It’s even fun to say. Looks beautiful too. GREG · 29 May, 2015
I am often looking for a way to use kumquats! We have 4 trees! · 1 June, 2015
Tammy, I made a delicious kumquat smoothie with water, yogurt and vanilla and named it Orange Julianna! · 2 June, 2015
I love this recipe! AND I’m loving your site. I’m so glad we met at Indulge PDX this past weekend. · 4 June, 2015
Thanks Bonnie. Great to meet you and share the decadent wonderful SouthPark Seafood dinner! · 5 June, 2015