Lots of people post recipes; I am generally not among them. I may have put one or two Facebook, but not many. Don’t get me wrong, I love to cook, I truly love to cook, but I am not a food blogger, despite the name of the blog!
If you want a Catholic blog with good recipes, you can go read Not Strictly Spiritual by my friend Mary DeTurris Poust. Her Foodie Friday posts are great. There is a direct line between Mary’s vegetarian recipes and my own desire to eat less meat. (This reminds me that Mary and I are in a months long process of trying to have dinner together. It is ironic that despite living less than 20 miles from one another, we do not get to each other too often.)
Today I made kale slaw. That’s right – kale slaw, not cole slaw. I found the recipe at the Daily Bites blog, which has a lot of great recipes for you to try. That is their picture and I hope that they don’t mind me sharing it with you here.
I changed some of the ingredients in the recipe, mostly because I did not have everything that was called for. I did one thing that increased the fat in the recipe, but so be it. And my changes were not without challenge… I liked this, but there is room for improvement. That said – it was great, very yummy and filling, and so good for you.
Here is my amended recipe. I thought it was a little sweet; I might use Greek yogurt next time to see if it will be more tart- and I will use less honey. This recipe was bountiful and extremely delicious. Give it a try, using the original from Daily Bites, or try your own modifications. Asterisks indicate where I made changes to their recipe.
For the salad:
- 6 cups chopped kale*
- 2 cups finely chopped broccoli florets
- 1/2 cup finely chopped Vidalia onion*
- 1 medium carrot, peeled and shredded
- Handful of sprouts
- Handful of pumpkin seeds
- Handful of golden raisins
For the dressing:
- 1/2 medium ripe avocado, pitted
- 1/2 cup sour cream*
- 2 tablespoons fresh lemon juice
- 2 tablespoons maple syrup or honey (I used honey)
- 1 tablespoon apple cider vinegar
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons honey mustard*
- Sea salt and pepper, to taste
- In a large bowl, combine the kale, broccoli, scallions, and carrot. Reserve the sprouts and pumpkin seeds for garnish.
- Scoop the avocado flesh into a blender or food processor. Add the milk, lemon juice, maple syrup, vinegar, and mustard. Puree until smooth. The dressing will be thick, with the consistency of mayonnaise. Pour the dressing over the salad and toss to coat everything thoroughly. Season to taste with salt and pepper.
- Garnish plates of the salad with the sprouts and pumpkin seeds.
Let me add one more thing – how did I even find The Daily Bites blog to begin with? Through a link that Mary’s husband Dennis had on his Facebook page. I’m not sure if his link was to Daily Bites or not, but I did find my way there. Yet another gift of community.
Now I’m off to sort out that dinner with Mary!
I have tried to serve kale to my family. A disaster. Then again, Greg makes the world’s best cole slaw. Fact.
Hah! No one in this house besides me will touch kale. Correction: Erica will eat kale chips. It is a start! We love cole slaw, what time should we come over? 🙂
Yum! I have a fresh bunch of farmers’ market kale in my fridge right now. It’s going in my breakfast smoothie, but perhaps it will be slaw-ed for dinner too!
As ever, we are on a similar wavelength! I have been pondering a juicer, but my biggest issues are money, space (old, small kitchen), and the ever present, “will I really use this?” I must chat with you about how you this.