Ready for a new twist on coleslaw? Try this colorful kale sprout and kumquat slaw–tiny tart orange kumquat slices and shreds of purple-tinged kale sprouts with 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 fruit’s tangy and sweet qualities in anything else. That is, until I savored kumquat’s bright color and flavor in Becky’s 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 lemon and salt, in a dressing of maple syrup and dates, tossed with crunchy roasted pistachios and sliced orange kumquats—ahhhhh—kale sprout and kumquat slaw.
Kale sprout and kumquat slaw notes:
- If you don’t have kale sprouts, replace with thin chiffonade kale ribbons or finely chopped broccoli.
- If kumquats are not available, substitute 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 400°F 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 Joe’s. 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
- ¼ teaspoon Real Salt
- 3 tablespoons extra virgin olive oil
- 4 ½ teaspoons maple syrup
- 1 Medjool date , chopped (about 1 tablespoon)
- 4 or 5 kumquats , thinly sliced, seeds discarded
- 2 tablespoons finely chopped red onion
- ¼ 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.
