Beet, red cabbage, kale slaw

I make variations of this salad all winter long because all of these vegetables are readily available, but of course now that beets, cabbage and kale are at the famers market, I am in heaven. To be fair this photo is a version I made without beets so the beets will make it even more colorful. The proportions of chopped vegetables is not critical. This will last several days in the refrigerator.

Ingredients

2 purple beets, lightly steamed and grated (steam them without peeling them. let them cool and then the skins will slip off easily) 
¼ head of red cabbage chopped finely
2 cups finely chopped lacinto kale
1/4 cup red onion finely chopped
1 cup grated daikon or harukai turnip
1 cup grated purple carrots (or whatever you can find)
¼ cup chopped fresh mint
2 cloves minced garlic
Balsamic salad dressing

  1. Cook the beets. Place unpeeled beets with the stems on (they retain more nutrients this way) into a steamer and steam until tender. Drain. Refresh under cold water and leave to cool. You should be able to easily rub the skins off. Coarsely grate. 
  2. Prep the cabbage, kale, onion, cabbage, garlic, daikon, mint
  3. Toss with your favorite balsamic vinaigrette. I often doctor Wholefoods Organic Balsamic dressing with dijon mustard, more balsamic vinegar, brown rice vinegar and a little ume plum vinegar. 

The Buttery’s Kale and Brussel Sprout salad

This is my version of a kale salad that they make at The Buttery, an over-priced cafe near my house. The secret is the grapefruit dressing. Freshly squeezed grapefruit juice is a miracle dressing. It can almost standalone because it has the perfect level of acidity — tangier than orange juice and not as tart as lemon. I experimented with adding olive oil to the dressing but it is better without it. I served this at our Canadian Jamaican Thanksgiving and it was a big hit. You can use any kind of kale but I prefer the Lacinto or dinasour kale.

Ingredients

1 bunch of Lacinto kale, stems removed, finely chopped
6 Brussel sprouts finely shredded ( you can also use 1 cup of finely shredded green or savoy cabbage)
¼ cup dried currants
¼ toasted almonds, chopped
¼ cup grated parmesan

Grapefruit vinaigrette
4 tablespoons fresh pink grapefruit juice (or juice from ½ grapefruit)
1 clove garlic crushed
1 tsp brown rice vinegar
½ tsp honey
3 splashes ume plum vinegar or balsamic vinegar
ground black pepper
salt to taste

  1. Whisk ingredients together.
  2. Chop kale and place in large salad bowl. Add vinaigrette to kale. Gently massage dressing into kale with your fingers.
  3. Let sit for 20 minutes and add the rest of the ingredients to the bowl and toss well.
  4. Salad will last several days in the refrigerator.