Crunchy kale slaw

In the spring and early summer, we all get the itch for fresh produce, but those glorious tomatoes and peppers need a lot of growing time. Thankfully, many greens appreciate the cooler temps of early gardening and are thriving. I been harvesting Swiss Chard, beet greens, and herbs from my garden for a while, and new vendor Meredith McMurray is bringing us several varieties of kale and herbs to the Burke Area Farmers Market this season.

These crisp, crunchy greens are perfect for a tangy slaw. Serve it alongside anything from the grill. (It pairs surprisingly well with spicy hot wings.) Fran also loves to use this basic slaw as a base to add other ingredients like sliced red onions, shredded carrots or radishes, chickpeas, grilled chicken breast, or sliced deli turkey. Even some shredded cheese would be a delicious addition to transform this slaw from a simple side to a hearty main dish for lunch. 

Check out Meredith's kale and herbs, along with all of the other amazing vendors, at this week's kick-off of the Best Farmers Market in South Dakota!

Crunchy Kale Slaw

FOR THE VINAIGRETTE

1/4 cup olive oil

juice and zest from 2 limes

1-2 teaspoons honey

2 teaspoons dried oregano

1 small garlic clove, finely grated

1/4 teaspoon black pepper

pinch of fine sea salt

FOR THE CABBAGE AND KALE SLAW

4 cups green cabbage (about 1/2 head), thinly sliced and chopped

4 cups kale (variety is your choice), stemmed, cut into thin ribbons

1/4 cup finely chopped fresh cilantro

1/4 cup finely chopped fresh parsley 

Add the vinaigrette ingredients to a small jar and shake to combine. Set aside.

Toss the cabbage, kale, and herbs in a large bowl with the vinaigrette; season to taste with salt and pepper.

Can be made several hours and even a day ahead of serving, as the vinaigrette softens the tougher foliage. 

Serves 6-8.