Believe it or not, this kale slaw recipe was one of my first forays into the world of kale.
It’s a recipe I created way back in 2011, when kale was just starting to become a “thing”.
At first, I was totally weirded out about eating kale raw. I had previously only used it in soups or sautes, where it cooked down and became nice and tender.
But raw?? In a salad? My 2011 mind was blown.
So, instead of going full bore into the world of kale salad, I dipped my toe in.
First issue – texture.
I was really worried that curly raw kale would be tough & unpleasant to chew.
Thinly slicing it so it was easy to chew, and mixing it with spinach, to keep the salad light and tender.
Second issue – flavor.
I used to think raw kale was a little in-your-face with its cruciferous flavor, so again, I mellowed it out with spinach and a bunch of veggies like zucchini and tomato and slathered it in a creamy lemon-garlic dressing.
So basically, I made a raw kale slaw, more than a salad.
Chock full of shredded veggies and heavy on the dressing.
But mmmm, it’s good! I still had the recipe saved from back in the day, so today I decided to shoot it for the blog. This would be a great simple side to a backyard pool party, to serve alongside some grilled meats and ice cold watermelon.
Hope you love it!
Creamy Raw Kale Slaw
- 1/2 bunch kale, stems removed and leaves thinly sliced cross-wise
- 3 cups thinly sliced spinach
- 1 pint cherry tomatoes, halved or quartered, depending on size
- 2 cups shredded zucchini (about 2 small zucchini)
- 1 cup freshly grated parmesan cheese
For the dressing:
- 1/3 cup olive oil
- 1/4 cup sour cream
- 1 1/2 tablespoons red wine vinegar
- 3 tablespoons water
- Zest of 1 lemon
- 2 cloves minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Add the kale, spinach, tomatoes, zucchini, and cheese to a large bowl.
Whisk the olive oil, sour cream, red wine vinegar, and water in a small bowl. Stir in the lemon zest, garlic, and salt and pepper until completely combined.
Add the dressing to the slaw, toss until evenly coated, and serve!
Summertime produce is HERE, in all its glory.
Juicy, sweet, bright red tomatoes.
An ABUNDANCE of summer squash – the gift that keeps on giving.
Stone fruit everywhere, so ripe and succulent, the juices dribble down your chin with every bite.
Bundles of fragrant herbs, growing like weeds, ready to be tossed into salads, soups, and pestos.
Can you tell I LOVE summer??
One of the easiest ways to use up a TON of summer tomatoes and squash is with a gratin.
Simply slice all the veggies nice and thin, arrange in pretty layers, and top with olive oil, salt and pepper, garlic, fresh herbs, and cheese.
Bake for about 30 minutes, then serve!
It’s an impressive side dish that lets the flavors of the vegetables take center stage.
If you really want this dish to wow you, take the extra time to pick up some produce from your local farmers market. You won’t regret it!
Tomato, Zucchini, and Yellow Squash Gratin
- 1 pound cocktail tomatoes, sliced 1/4 inch thick
- 1 pound zucchini, sliced 1/4 inch thick
- 1 pound yellow summer squash, sliced 1/4 inch thick
- Generous drizzle of extra virgin olive oil
- 6 cloves garlic, minced
- 1 tablespoon minced fresh thyme
- Kosher salt
- Freshly cracked black pepper
- 2/3 cup shredded Romano cheese
Preheat the oven to 400 degrees Fahrenheit.
Get out a large 4.5 quart pyrex baking dish. Working in rows, alternately layer the slices of zucchini, yellow squash, and tomato. Prop the slices up a little bit so that the start of each row is leaning against the edge of the pyrex dish at an angle (this makes it easier to layer the slices).
Once you have filled the baking dish, drizzle each row with a generous pour of extra virgin olive oil (this will help prevent the gratin from drying out).
Next, sprinkle the whole dish with the minced garlic and thyme. Season generously with kosher salt and ground black pepper, then sprinkle the Romano cheese over the top.
Place the whole dish in the oven, and bake for about 30 minutes, or until the cheese is just starting to turn golden. Remove from the oven and let rest for at least 5 minutes before serving.
Lettuce wraps make perfect summer night dinners.
First of all, they’re easy…
Like, wash off some lettuce, quickly cook up some meat, toss in some herbs, and whisk together a basic sauce and you’re done.
Plus, you can do so many different flavor twists.
Mexican, Thai, Indian, etc… they would all be delicious.
This week, I decided to go Thai.
These wraps are bright, fresh, and packed with flavor.
Simply saute some pork and garlic until golden brown, then turn off the heat and toss in some fresh basil, cilantro, mint, onion, and fresh peppers.
Stuff the pork mixture into crisp butter lettuce leaves, and spoon a simple sauce over top, made with lime juice, fish sauce, sugar, and more chiles.
The results are little pockets of deliciousness, packed with tender meat, fresh herbs, spicy chiles, vibrant fresh lime juice, and salty fish sauce.
I really like serving them with a giant bowl of fried rice on the side. Recipe coming soon!
Thai Pork Lettuce Wraps
- 1 head butter lettuce
- 4 tablespoons fresh lime juice
- 4 tablespoons fish sauce
- 2 tablespoons sugar
- 2 red serrano or jalapeno peppers, thinly sliced
- Kosher salt, to taste
- Ground black pepper, to taste
- 2 tablespoons olive oil
- 1 pound ground pork
- 10 cloves garlic, thinly sliced
- 1/2 small red onion, cut in half and very thinly sliced
- 1/2 cup torn fresh basil leaves
- 1/2 cup torn fresh cilantro leaves
- 1/4 cup torn fresh mint leaves
Carefully remove the butter lettuce leaves from the head of lettuce, wash with cool water, and set out to dry on a towel.
Next, assemble the dipping sauce: In a small bowl, whisk together the lime juice, fish sauce, sugar, and 1 of the sliced peppers. Season lightly with salt and pepper and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the ground pork and cook, stirring occasionally, until browned (about 10 minutes or so). Add the garlic and cook for a few minutes, until softened and fragrant.Turn off the heat and season with salt and pepper. Stir in the onion, basil, cilantro, mint, and remaining pepper slices.
Serve family style, with the pork mixture, lettuce leaves, and dipping sauce. To assemble, spoon the pork into a lettuce leaf and either dip the wraps into the sauce or spoon over the top before eating.