Southwestern Kale Salad
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It’s no secret that I love kale.
It’s been growing on me ever since I first encountered it years ago, when we were members of a local farm share community.
That first time I brought it home, I had no idea what to do with it, and I crossed my fingers that it would be a rare and infrequent item in our weekly pick-up.
Of course, that easy-to-grow, cold-hardy, nutrient-dense green is a perfect crop, and the farmers knew it.
Kale appeared every week in our pick-up through almost the entire growing season, taking a break only during the hottest of hot weeks in summer.
With time and experimentation, I discovered several ways to prepare kale and have come to really love it.
A kale salad has become my absolute favorite way to enjoy those cruciferous leafy greens.
Even with all it’s texture and strong flavor, I just love the crunch of it, and I’ve adopted a few simple tricks for making a kale salad perfection.
And this southwestern version is one of my faves.
Southwestern Kale Salad
Ingredients
For the salad:
One bunch kale, de-stemmed and very thinly sliced
1/2 small red cabbage, very thinly sliced
1 cup quartered cherry or grape tomatoes
1 cup corn, seared on grill and cut from cob
1-2 red/yellow/orange bell pepper, diced
½ cup cheddar or monterey jack cheese, shredded
Chicken, pan-seared, roasted, or leftover
2 scallions, sliced
Salsa, if tomatoes are out of season
Preparation
De-stem the kale, composting or reserving the stems for stock, and slice the kale into thin strips.
Using a large knife or mandolin, shave the red cabbage as thinly as possible.
Sear corn on grill or boil in water and cut from cob. Use frozen corn, if fresh corn is not in season.
When ready to serve, toss all ingredients together and enjoy.
Do you love kale? What’s your favorite way to enjoy it?
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