Kale Slaw

It may be a holiday for Shelley, but I had to work today.  On top of that, I've over-committed to events and people in my personal life.  This week is going to be very hectic.  It's after 11 pm and I've just returned from doing volunteer work at community theatre run by some friends of mine.  This is on top of a busy day at the office. 

Luckily I made some slaw yesterday.  It's based on the Czech Cucumber Salad, but I've made some alterations.  Coleslaw dressing is usually a bit sweeter, so I added more sugar.  I have been trying to eat more kale -- it's so healthy, that it's a shame not to eat it -- but the problem with kale though is that it can be kind of tough sometimes.  I figured chopping it up in a coleslaw would make a good addition to the shredded cabbage.  I was very pleased with the results and especially happy that it will keep for a day or two in the fridge, taking at least one worry off my mind -- 'What am I going to eat?'

Kale Slaw
4 cups Shredded Cabbage
6 to 8 Leaves of Fresh Kale
1/2 Large Sweet Onion
2 large tbsp Dijon Mustard
3/4 cup White Vinegar
4 tbsp White Sugar
1/4 cup Canola Oil
Salt and Pepper to Taste

• Place the cabbage in a large bowl.
• Remove the spines from the kale leaves discard. Chop the remaining leafy part into slaw sized bits.  Add this to the cabbage.
• Slice the onion quite thinly and then all to the kale/cabbage mixture.
• In a small bowl, whisk together the mustard, vinegar, and sugar.  Taste and adjust the amounts as needed.
• Add the oil to the dressing and whisk until smooth and evenly combined.
• Pour the dressing over the veggies and toss to evenly coat the cabbage mixture.
• Store in the fridge for at least one hour before eating.

Removing the leaf from the stem.