I’ve mentioned a couple of times that we’ve been having quite a hot spring already here in Brisbane. Because of that, this week I decided to make a salad or “kaleslaw” to eat with some baked chicken. This recipe was inspired by a Facebook post by Brisbane Paleo Family for a kale salad with kiwifruit made in the Thermomix. I didn’t have any kiwifruit, so I used an orange instead and added some red cabbage I had in the fridge along with the kale, to give it more texture and colour. I also don’t have a Thermomix, so I used my food processor.
It turned out fresh, crispy and tangy and is perfect for hot weather. I will be making it again over the summer – it’s even worth cleaning the food processor for since it makes enough that you can have it a few nights in a row.
Ingredients (serves 4 as a side)
1 orange, peeled and roughly chopped
1/2 red onion, peeled and roughly chopped
1 Tbsp fresh mint
1 Tbsp wholegrain mustard (I like to use my homemade mustard for dressings)
3 Tbsp extra virgin olive oil
2 Tbsp apple cider vinegar
Pinch of salt
1/3 of a red cabbage
10 kale leaves, stems removed
Place orange, onion, mint, mustard, olive oil, vinegar and salt into a blender or food processor. Pulse until combined then taste. Add more oil, vinegar or salt if required.
Add cabbage and pulse 2-3 times (until chopped finely), then add the kale and pulse once to chop and combine.
Enjoy as a side dish with your favourite summer meal. How easy is that?
What’s your favourite summer salad?