What I found was a Kale, Apple & Carrot Salad with Apple Cider Vinegar Honey Dressing, by Jenna Braddock, a dietician who sings the praises of raw veggies and raw apple cider vinegar. A recipe is often, for a me, a place to start, I’ve adapted this one quite a bit. I cut the amount of vegetables in half for our small household. At the last minute, I tossed in a bowl of toasted pecans I spotted on the kitchen counter, and because the dressing was a bit bland, added a pinch of cayenne. Both are entirely optional. On a later remake, I used a mix of roasted unsalted nuts and added chunks of feta— a firm goat cheese would be a nice addition, too.
Use a firm apple, more toward the sweet side than the tart.
The result is tasty and pretty. You will likely have more dressing than you need, but that’s okay—it keeps, and you’ll want to make this again. The dressing didn’t make the leftovers soggy, as I’d expected – not even the pecans – but I do suggest you wait to dress the salad until just before serving.
This salad went beautifully with grilled salmon with a creamy dill sauce and roasted potatoes. You could also add cooked shrimp to the salad to serve as a main dish.
PS: I finally figured out how to embed a PDF of the recipe for easy printing. Scroll down to the 💕 for the link.
Kale, Apple & Carrot Salad
1 cup baby kale, cut into fine ribbons
1 large apple, unpeeled, julienned
1 heaping cup carrots, juilienned (about 2 carrots)
3 tablespoons raw apple cider vinegar
2 tablespoons extra virgin olive oil
1 tablespoon honey
sea salt
fresh black pepper, to taste
a pinch of cayenne (optional)
1/4 to ½ cup toasted pecans or other nuts (optional)
½ cup feta, broken in chunks (optional; not pictured)
In your serving bowl, combine kale, apples and carrots.
Use a pint jar with a tight-fitting lid to make the dressing. Pour the vinegar, oil, and honey into the jar. Add salt and pepper and the optional cayenne. Seal jar and shake well to mix; when dressing emulsifies, check the flavor and adjust the seasonings.
Dress salad just before serving. Toss gently to coat the raw vegetables. Top with optional nuts and cheese, and serve immediately.
Serves 4 as a side salad.
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Leslie Budewitz is the author of the Spice Shop Mysteries set in Seattle's Pike Place Market, and the Food Lovers’ Village Mysteries, set in NW Montana. As Alicia Beckman, she writes moody, standalone suspense, most recently Blind Faith. She is the winner of Agatha Awards in three categories: Best Nonfiction (2011), Best First Novel (2013), and Best Short Story (2018). Her latest books are To Err is Cumin, the 8th Spice Shop Mystery and All God's Sparrows and Other Stories: A Stagecoach Mary Fields Collection, in September 2024.
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Thank you for the Kale, Apple & Carrot Salad recipe. Sounds simple to make and delicious too. That's a great combinations for sure!
ReplyDelete2clowns at arkansas dot net
The best kind of recipe for a weeknight, for sure. Enjoy!
DeleteSounds different will have to try it Thank you Deborah
ReplyDeleteEnjoy!
DeleteSounds like a good combination.
ReplyDeleteI think I might add a bit of Dijon mustard for that kick you mentioned.
Many vinaigrettes do include Dijon, but I suspect the originator used the apple cider vinegar as a replacement for the mustard. A little might work nicely.
DeleteThis sounds like a keeper! Just the right blend of crunchy yummy goodness. Thanks!
ReplyDeleteCrunchy yummy is always a winner!
Delete