You would have been hiding under a rock over the past few years if you haven’t heard of kale – the leafy green vegetable that makes regular appearances on trendy menus. But there is good reason to believe the hype and there is a lot to like about kale.
As well as being vitamin-rich and versatile, kale is a ‘keeper’ - in more than one sense. One of the best things about Kale is it’s resilience, even when covered with oil, citrus or other dressings, it keeps a wonderful texture. So if you get sick at the site of wilting salad leaves in your packed lunch, join this superfood’s fanclub and turn a delicious new leaf with kale.
1 bunch kale
1 large carrot
1 quarter red cabbage
1 handful dried cranberries
1 handful chopped almonds
white wine vinegar to taste
1 tablespoon olive oil
Wash and dry all vegetables thoroughly.
Remove kale leaves from stalks and slice. Add sliced leaves to a large salad bowl. Add olive oil to and massage the leaves for a minute or two until the chalky surface texture is removed.
Using a vegetable peeler, peel carrot into the salad in long ribbons.
Slice the radishes and cabbage as thinly as you can and add to salad.
Squeeze the juice from the oranges directly into the salad, making sure to catch any seeds. Chop the remaining orange flesh roughly and add to salad.
Add white wine vinegar to taste. Toss all ingredients together.
Scatter the dried cranberries and almonds on top.