Food and Wine Annual Cookbook 2005: An Entire Year of Recipes
Gothamist likes coleslaw as much as the next person, but sometimes the familiar can be a bit too, well . . . familiar. Which is why we were interested to try a kaleslaw recipe we found in New York-based Food and Wine magazine's 2005 cookbook roundup. Yes, kale, the lesser-known but delicious dark green leafy vegetable that is packed with both flavor and nutrition. In this recipe it mixes with the more standard green cabbage and is augmented with red pepper for sweetness and red onion for bite. In a vinaigrette dressing that's been curried, it's definitely a different twist on slaw than you're used to. But if you're willing to venture out beyond the everyday, it's definitely worth trying.
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.
