Kale and Radish Slaw with Spring Onions

If you’re looking for a dish with a vibrant taste that comes together quickly using ingredients you likely already have on hand, give this slaw a try. The flavor gets even better when you let it sit overnight, and kale’s robust nature means a large batch can be made over the weekend and used to pack a quick lunch throughout the week for as long as it lasts (add some cooked chicken, rice, or beans for a heartier meal).

The best place to get the freshest and tastiest ingredients is from your local farmer at farmers’ markets, farm stands, or grocery stores that sell New Mexico-grown produce.

Ingredients:

(Serves four)

2 bunches kale

1 bunch radishes (look for colorful varieties grown by local farmers)

2 large spring onions with greens attached

Salt and pepper to taste

 

Dressing:

1/3 cup mayonnaise

1 teaspoon prepared mustard

1 tablespoon vinegar (choose from basic white, apple cider, or red wine)

Salt and pepper to taste

Preparation:

• Wash the vegetables and de-vein the kale (an easy way to do this is to fold the kale leaves in half lengthwise, then slice out the thick rib). Save the rib for making broth or bouillon.
• Chop the kale and place in a large bowl. (To learn the difference between chop, dice, and more, head here.)
• Dice the radishes and add to the bowl. Be sure to chop the radish greens and include them in the dish, too (yes, radish greens are edible).
• Dice the spring onion, including the white bulb and green stalks, and add to the kale and radishes.
• In a small bowl, add the mayonnaise, prepared mustard, and vinegar. Mix well. Add salt and pepper to taste. You can even include some hot sauce at this point.
• Pour the dressing over the vegetables and mix well, making sure everything is evenly coated with the dressing. If you feel the slaw needs more dressing, feel free to make another batch.

Since the kale and radish slaw is best when left overnight, cover and place the bowl in the refrigerator for up to five days.