Gothamist Cooks (Kind of) By the Book: Food and Wine's Curried Kaleslaw

CURRIED KALESLAW
Ingredients
1 small red onion, halved lengthwise
12 Tuscan kale leaves, finely shredded
1/2 small head of green cabbage, finely shredded
2 medium red bell peppers, thinly sliced
1/4 cup extra-virgin olive oil
1 garlic clove, minced
1 teaspoon mild curry powder
2 tablespoons cider vinegar
2 tablespoons fresh lemon juice
salt and freshly ground pepper

Preparation
1. In a colander, rinse the onion in cold water for one minute. Drain and pat dry.
2. In a large bowl, toss the kale with the cabbage, bell peppers, and onion.
3. Heat the olive oil in a small skillet. Add the garlic and cook over moderate heat until softened, about one minute. Add the curry powder and cook until fragrant, about one minute; be careful not to burn it. Whisk in the vinegar and lemon juice and remove from the heat. Season the dressing with salt and pepper and pour it over the vegetables. Toss well. Cover the slaw and refrigerate for at least four hours or overnight. Season with salt and pepper and serve chilled.