Cherry Apple Kale Slaw

Kale has become the vegetable darling of the food universe, hasn’t it?

It’s on countless menus and food blogs. It’s benefits are touted in magazine articles and by Dr. Oz. Heck, Rachel Ray even made a pesto out of it recently. We all know the world begins and ends with Ray-Ray.

I became a convert this year, even though it occasionally makes my fridge smell like something died in it. At least, I hope it’s the kale. Otherwise, I know what happened to my steak leftovers from last month. I had blamed Mr. Hausfrau for caving into 3 sets of puppy-dog eyes.

I sincerely hope it isn’t rotting leftovers. I don’t like telling Mr. Hausfrau I was wrong.

Odd stank aside, the best part of kale is how gosh-darned hardy it is. You can make a raw kale salad and it isn’t going to go all willy-nilly, simpering violet, wilted on you. Nope, kale has some backbone. Some gumption. It stands up to whatever dressing you massage into it, flipping it the bird, and hangs out in the fridge for at least 3 days, perfect as the day you first made it.

I like that. I’m lazy and don’t like doing dishes – leftovers are good.

If you aren’t making this for a crowd, you’ll probably have lots of leftovers of this kale slaw. Which, as we just established, is good. As a matter of fact, it’s really good because this slaw seems to get better with age – the dried cherries in this soften and plump (no Restylane required), while the shredded kale, cabbage and apple slices hang out and get really familiar with the sweet, balsamic tahini dressing.

Trust me, that nutty, sweet dressing is something that you really, really want to get familiar with. Just don’t let your significant other catch you. You’ll have a lot of explaining to do.

Cherry Apple Kale Slaw

8 cups kale, de-ribbed and sliced into ribbons
4 cups red cabbage, shredded
1 apple, sliced thin
1 cup dried cherries
1/4 cup olive oil
2 tablespoons tahini
1 tablespoon agave
2 tablespoons balsamic vinegar
1/4 teaspoon salt

In a small bowl, whisk together the olive oil, tahini, agave, balsamic vinegar and salt. Set aside.

Place the kale and cabbage in a large bowl and massage it with your hands until the kale has reduced in volume just a bit. Add the apples, dried cherries and dressing. Continue massaging, working the dressing into the slaw, until the kale is moderately wilted.

Serve immediately or store covered in the refrigerator up to 3 days.

Serves 6-8