I’m usually not much of a salad person, but today I was just in the mood to make one when I saw how much kale we still had in the fridge (some people hamster on cheeses and meat, I hamster on kale!). The result is as delicious as eye-pleasing. Sprinkle some currants over your portion or add some soaked currants to the entire salad for a more decadent and sweet experience.
1/2 pound each: kale (stems removed), carrots, napa cabbage
1 small apple
Juice of 1/2 lemon
Optional: some soaked currants
1. Cut the kale and napa cabbage into very, very fine pieces (I let my food processor do that part!) and put into a very large bowl.
2. Grate the carrots and the apple and add to the cabbages.
3. Squeeze half a lemon directly over the bowl (be careful to avoid any seeds from falling into the bowl). Mix with your hands and chill for at least 30 minutes.