Kale Zucchini Slaw
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What you need:
8 cups chopped kale 4 cups thinly sliced zucchini 4-5 green onions Dressing: ½ cup mayonnaise ¼ cup yogurt 1 Tbsp Vinegar 1-2 Tbsp sugar 2-4 Tbsp Lemon or lime juice salt and pepper to taste |
Method:
Wash vegetables. Remove stems from kale and chop into 1-2 inch pieces and place in large bowl. When measuring kale, press chopped kale down to compact in the measuring cup. Slice green onions into thin circles and place in bowl.
For regular size zucchinis, simply remove ends and using a mandolin, julienne into long strips and place in bowl. If you are using a large, overgrown zucchini from the garden remove ends and cut in half crosswise then length wise, making four pieces about the same size. Using a spoon, scrape center to remove seeds. Place zucchini skin-side up on the mandolin and julienne. Place zucchini strips in the bowl. Either way, there will be a strip of green skin remaining on the mandolin when done julienning, we usually do not use this part.
To make the dressing, place all the ingredients to a small bowl and wish until well mixed. Start with the smaller amounts of sugar and lemon, then adjust to taste once mixed. If the mayonnaise flavor is still too pronounced, add a splash more vinegar and a little salt. Pour dressing over greens and toss until the dressing covers the greens completely.
This salad is better when it has had a chance to sit in the fridge for a day, allowing the dressing to soften the kale.
Serve as a side dish or as a topping ion ham or shredded meat sandwiches.
Wash vegetables. Remove stems from kale and chop into 1-2 inch pieces and place in large bowl. When measuring kale, press chopped kale down to compact in the measuring cup. Slice green onions into thin circles and place in bowl.
For regular size zucchinis, simply remove ends and using a mandolin, julienne into long strips and place in bowl. If you are using a large, overgrown zucchini from the garden remove ends and cut in half crosswise then length wise, making four pieces about the same size. Using a spoon, scrape center to remove seeds. Place zucchini skin-side up on the mandolin and julienne. Place zucchini strips in the bowl. Either way, there will be a strip of green skin remaining on the mandolin when done julienning, we usually do not use this part.
To make the dressing, place all the ingredients to a small bowl and wish until well mixed. Start with the smaller amounts of sugar and lemon, then adjust to taste once mixed. If the mayonnaise flavor is still too pronounced, add a splash more vinegar and a little salt. Pour dressing over greens and toss until the dressing covers the greens completely.
This salad is better when it has had a chance to sit in the fridge for a day, allowing the dressing to soften the kale.
Serve as a side dish or as a topping ion ham or shredded meat sandwiches.