Kale Cabbage Salad for a Bright Plate

For Kale Cabbage Salad for a Bright Plate, the counter starts with head green cabbage sliced into thin ribbons, stalks lacinato kale rib removed and sliced into thin ribbons, and red bell peppers thinly sliced. Portion it for 8 people.

Count on 20 minutes of prep, 0 minutes of cooking, about 20 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

Slaw

• ½ head green cabbage sliced into thin ribbons
• 6 stalks lacinato kale rib removed and sliced into thin ribbons
• 1½ red bell peppers thinly sliced
• ½ green pepper thinly sliced
• 1 Gala apple grated with the peel on
• ¼ cup Vidalia onion sliced paper thin
• ½ cup blueberries
• ½ cup feta cheese

Dressing

• ½ cup champagne vinegar
• ¼ cup olive oil
• 2 teaspoons Dijon mustard
• 2 tablespoons honey
• 2 teaspoons garlic chopped
• Salt to taste
• Pepper to taste

How the cooking goes

1. Put all dressing ingredients to a jar or bottle, seal, and shake vigorously until the mix looks even. Taste and adjust seasoning.
2. Slice the cabbage, kale, bell peppers, green pepper, and onion as thinly and evenly as possible, using a mandoline where you can.
3. Grate the apple with the peel on. If you are serving company or want the salad to hold its color, squeeze a little lemon juice over the apple immediately after grating.
4. Slice the avocado and, if presentation matters, squeeze lemon over it as well before adding it to the bowl.
5. Combine all slaw ingredients in an extra-large mixing bowl and toss to distribute evenly.
6. Pour dressing over the slaw in increments, tossing after each addition, until everything is glistening and no dressing pools at the bottom of the bowl.
7. Serve immediately.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Salads, open Marinated Tomato Stone Fruit Salad Tossed to Order and Chopped Kale Salad for a Bright Plate.