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Monday, July 9, 2012

Tales from our Garden: Kale and Carrot Slaw

Wow! It has been quite awhile since I posted. The past couple months have been crazy including renovations on our house which has kept me out of the kitchen. Things are back to normal now so regular posts should resume.

We now have some catching up to do.

Over the May long weekend we planted our garden for this year, this year it includes:
- four types of tomatoes (beefsteak, cherry, heirloom and san marzano)
- kale
- carrots
- green onions
- peas
- corn
- zucchini
- cucumber
- herbs (basil, thyme, rosemary, sage, oregano)
- berries (strawberries, blueberries, raspberries and red currants)

The past few weeks have brought us many delicious raspberries which I have been enjoying by the bowl full daily,

This past weekend, I attended a pot luck picnic and decided to pick my first bunch of kale and a carrot from the garden to make up a delicious and easy kale slaw. This salad is perfect for a BBQ or potluck as the kale is hearty enough to remain crisp and not get soggy after a few hours.

This recipe is the first of many of this season's Tales from our Garden, so enjoy!

Kale and Carrot Slaw
Serves 6-8 as a side dish
  • 1/4 cup apple cider vinegar
  • 1 tsp. honey
  • 3/4 cup olive oil
  • 1 bunch of kale, shredded
  • 1 large carrot, grated
  • 1 cup roasted sunflower seeds
  • kosher or sea salt and freshly ground pepper to taste 
  1. In a small mixing bowl, whisk together the apple cider vinegar, honey and a pinch each of salt and pepper until combined. Slowly pour in the olive oil while whisking until the mixture is thick and emulsified. 
  2. Toss the dressing with the kale, carrots and sunflower seeds. Season with some more salt and pepper and allow to sit for a few minutes before serving. 


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