Kale Zucchini Slaw
|
WHAT YOU NEED:
SLAW: 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. Place in a large bowl. When measuring kale, press the chopped kale down to compact it in the measuring cup. Slice green onions into thin circles and place in the bowl.
For regular-size zucchinis, simply remove ends and, using a mandolin, julienne into long strips and place in a bowl. If you are using a large, overgrown zucchini from the garden, remove the ends and cut in half crosswise, then length-wise, making four pieces about the same size. Using a spoon, scrape the center to remove the 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, combine all the ingredients in a small bowl and whisk 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 the dressing over the greens and toss until it covers them 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 a topping on ham or shredded meat sandwiches.
Wash vegetables. Remove stems from kale and chop into 1-2 inch pieces. Place in a large bowl. When measuring kale, press the chopped kale down to compact it in the measuring cup. Slice green onions into thin circles and place in the bowl.
For regular-size zucchinis, simply remove ends and, using a mandolin, julienne into long strips and place in a bowl. If you are using a large, overgrown zucchini from the garden, remove the ends and cut in half crosswise, then length-wise, making four pieces about the same size. Using a spoon, scrape the center to remove the 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, combine all the ingredients in a small bowl and whisk 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 the dressing over the greens and toss until it covers them 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 a topping on ham or shredded meat sandwiches.