When I presented at home this coleslaw massaged kale with cranberries, feta, almonds and apricot salad dressing my boyfriend raised an eyebrow at not recognize the usual lettuce on the green background. I tried to explain that the kale was a type of cabbage that had become very popular since many famous praised their properties, but I fear it is not put into trends foodies . And the truth, all the same, the fact is that we really enjoyed this light recipe.
I was curious to try the kale in a recipe raw, since it is also the best way to exploit their properties and taste its fresh and crispy taste. I love curly texture of the leaves, but can be a bit hard if not pass through precooking. The solution: massage her . It may sound absurd but I found that really works, it becomes much softer and pleasant and becomes a good pass to our summer salads or round.
Ingredients for 2-4 people
6/5 curly kale cabbage leaves, 50 g of feta cheese, 1 handful of blueberries, 2 tablespoons chopped almonds or sticks, 2 tablespoons apricot jam or sauce, 1 tablespoon lemon juice, 4 tablespoons oil extra virgin olive oil, 2 tablespoons apple cider vinegar, 1/2 clove garlic, minced or 1/2 teaspoon granulated garlic, 1 pinch of salt, black pepper to taste.
How do massaged kale coleslaw with cranberries, feta, almonds and apricot salad dressing?
Select a good cabbage leaves kale and separate the leaves from the stems, which are harder and harder to eat raw, but keeping them for use in another recipe. Cut into pieces the size of a snack and put in a bowl with cold water clean. Stir well, drain and dry. Put in a bowl or source.
Stir or whisk well in a bowl or pot of apricot jam, lemon juice, olive oil, apple cider vinegar, chopped garlic, salt and pepper to taste. Shake well and pour half over the kale. Massaging hands , gently rubbing the leaves well for a few minutes. The longer, the more tender it will be. You will notice the change in color and texture.
To serve the salad add the blueberries before washed, the feta cheese crumbled and almonds, we can toast a bit in a pan without oil. Add more dressing to taste if desired, or serve in individual bowls so that each diner serves the taste.
Preparation time | 20 minutes
Difficulty | Very easy
This coleslaw massaged kale with cranberries, feta, almonds and apricot salad dressing can be a more or less abundant starter according to the size of the portions, or even a light but satisfying dinner. I personally like a good slice of sourdough bread next.