Late Summer Salad: Kale, Red Cabbage, Avocado, Apple
This salad is crunchy and fresh with creamy avocado and tahini dressing for balance. It used mostly CSA ingredients, with the avocado for a treat! The tahini dressing is from the River Cottage Veg cookbook – Hugh Fearnley-Whittingstall uses the dressing on a salad with green beans and zucchini, which is also delicious. I’ve been making big jars of that dressing and putting it on almost everything!
One bunch of kale
A large wedge of a purple cabbage
One large apple
Adapted from River Cottage Veg
1/2 garlic clove, crushed
2 tbsp tahini
zest and juice 1/2 a lemon
1/2 tsp honey
2 tbsp olive oil
salt and pepper
Cut the stalks out of the kale leaves, then finely ribbon the kale. Very finely chop the cabbage, with pieces about 3 inches long (cut the long strips in half if they’re much too long). Quarter the apple, then cut into thin pieces. For the avocado, cut in half, then make a line in each half lengthwise. Then make many cuts perpendicularly and scoop out each half.
In a small jar, combine all ingredients for the dressing then shake vigorously. Or, combine garlic, honey and 1 tbsp oil in a bowl, whisk with a fork until combined, then add the rest of the ingredients and mix.
Combine all ingredients in a bowl, then toss with the tahini dressing. This salad can sit for up to an hour in the fridge before serving, and actually gets a little better after at least 20 minutes.