Kale Jicama and Apple Slaw

In the heat of summer, when grilling is King, its good to keep a repertoire of cool side salads.  Kale is growing in popularity and comes in many different shapes, colors and forms - curly, purple, flat-leaf and even baby kale.

A green leafy vegetable, kale is most definitely good for you.  Besides being high in fiber and vitamin C, it is very high in calcium.  And - I swear I'm not making this up - kale is high in vitamin K, which apparently plays a physiologic role in binding calcium.

Kale can be eaten cooked or raw.  Being a distant relative to cabbage, it benefits from a bit of marinating when eaten raw, just as you would for cabbage in a light slaw.  Jicama and apple add a sweet note to this slaw, while slivered almonds add a crunch note.

4 cups kale leaves, removed from stem and chopped

1 jicama, peeled and cut into matchsticks
1 large carrot, cut into matchsticks
1/2 yellow pepper, cut into matchsticks
1/2 small red onion, thinly sliced
1/3 cup seasoned rice vinegar

1 apple, peeled, cored and cut into matchsticks
Juice of 1 lemon
1 rounded tsp whole grain mustard
1/4 cup olive oil
2 Tbsp cider vinegar
1/4 cup sliced almonds

First, toss the jicama, carrot, pepper and onion together with the rice vinegar in a large shallow casserole.  Toss often to marinate well.  Toss apple immediately after peeling and chopping, with the lemon juice in a bowl.

Meanwhile, toss the kale onto a salad bowl.  Using a slotted spoon, remove the apple from the lemon juice and toss in bowl with the kale.  Whisk together the mustard, olive oil and vinegar with the lemon juice remaining in the bowl.  Tip onto the kale. Strain the jicama mixture and tip into the salad bowl as well.  Now gently toss the slaw until everything is well coated.  It's always helpful to allow the slaw to marinate in the refrigerator for 20-30 minutes or so if you can.  Toss one more time, and sprinkle with the almonds.

Serves 6-8 as a side salad.