Kale Sprout and Kumquat Slaw
Colorful bits of orange, green and light purple shine in this coleslaw dressed all sweet and tangy with maple syrup and lemon juice. Pistachios (or any lightly toasted nuts) add pleasant crunch.
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.
Notes
A short lemon and salt massage transforms kale from rough chew to a pliant tender bite. All kale salads like a good massage.
Nutrition
Serving: 1g