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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.
Congrats, Kate. Your book is lovely! I’m so happy for you.
Try to buy everything organic. Here’s why I eat organic: The Benefits of Eating Organic.
- 2 cups packed chopped Tuscan lacinato kale leaves, tough ribes removed
- 2 cups red cabbage thinly sliced
- 2 cups Brussels sprouts thinly sliced
- 1 cup raw fennel thinly sliced
- 1 medium-large Granny Smith apple cut into 1/2 inch pieces
- 1.2 cup dried tart cherries chopped
- 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
- 1/4 tsp. sea salt
In a large bowl, combine the kale, cabbage, Brussels sprouts, fennel, apple and dried cherries.
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.
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.