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From Market to Plate: 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. Local Chef Fran Hill has been harvesting Swiss Chard, beet greens, and herbs from my garden for awhile, 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 slaw with a tangy dressing. Serve it along side 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: Burke Area Farmers Market



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.


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