kale salad

Today’s post is a special one because it’s a recipe from the new cookbook, Love Real Food, from my friend Kate Taylor who writes the beautiful blog, Cookie & Kate. I met Kate at an event in Manhattan a few years ago and I was delighted to connect with her after connecting via social media a few years earlier. I received Kate’s new cookbook a few weeks ago and I couldn’t wait to make a few of the recipes. They all turned out fabulous, of course, because Kate knows how to make food taste delicious and fresh. Today I’m sharing a recipe from Kate’s book that I know you’re going to love.

It’s simple. It’s delicious. And it’s easy to whip up.

Fennel, kale, red cabbage and dried cherries- a few of my favorite things! Let me show you how to toss together this gorgeous salad for lunch this week.

kale salad

kale salad

Congrats, Kate. Your book is lovely! I’m so happy for you.

Enjoy!

xo

cookie and kate cookbook

If you make this recipe, come show me and post a picture to your social media account and tag me so I can take a look! I love seeing your creations on facebookpinterestinstagramtwitter and google plus.

Try to buy everything organic. Here’s why I eat organic: The Benefits of Eating Organic.

Colorful Kale Apple & Fennel Slaw with Tart Cherries {Gluten-Free, Dairy-Free, Vegan, Paleo}
 
Prep
Total
 
Free of gluten, dairy, soy, corn, eggs. Vegan, Paleo.
Author:
Recipe type: Lunch
Serves: 4
Ingredients

  • Slaw
  • 2 cups packed chopped Tuscan (lacinato) kale leaves, tough ribes removed
  • 2 cups thinly sliced red cabbage
  • 2 cups thinly sliced Brussels sprouts
  • 1 cup thinly sliced raw fennel
  • 1 medium-large Granny Smith apple, cut into ½ inch pieces
  • 1.2 cup chopped dried tart cherries

  • Dressing
  • 3 Tbsp. extra-virgin olive oil
  • 3 Tbsp. lime juice
  • 1 Tbsp. plus 1 tsp. honey or maple syrup
  • 1 Tbsp. apple cider vinegar
  • 1 Tbsp. Dijon mustard
  • ¼ tsp. sea salt
Instructions
  1. In a large bowl, combine the kale, cabbage, Brussels sprouts, fennel, apple and dried cherries.
  2. In a small bowl, whisk together the olive oil, lime juice, honey, vinegar, mustard and salt until blended. Taste and adjust as necessary. For more acidity, add a little more lime juice or to mellow the flavors a bit, add a little more honey.
  3. Drizzle the dressing over the salad and toss to combine. For best flavor, let the salad marinate for 15 to 20 minutes before serving. This slaw keeps well, chilled fro 2 to 3 days.

 

 

 

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Hi, I'm Amie!

I’m here to share my story of healing with you. I know what it’s like to suffer and not know what’s going on with your body. I’ve been there. I was lost, searching for answers and alone for 10 years until I learned how to get my body working for me, not against me—to address the underlying symptoms instead of using a Band-aid approach to reclaim my vitality. I want to show you that eating and living clean feels incredible. Once you see life this way, you’ll never go back. Ever. Come play along with me on Instagram, Pinterest, Facebook and Twitter. I’m here for you. xo

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