Kale is good for us. We’re supposed to eat it for our health. And in the past few years I have learned that the ingredients used with kale will determine whether or not I like what I’m eating…

I now add it to my coleslaw recipe. Kale chopped small and added to the cabbage not only makes a pretty dark green addition to the light green cabbage (and the shredded orange of a little carrot) but doesn’t seem to add bitterness in flavor. I use a ratio of 1:4 or 1:3 of kale to cabbage and use a oil, vinegar, dry mustard coleslaw dressing recipe.

I also have taken to adding it to soups. Nice to learn how to incorporate extra veggies into our diets, isn’t it?

I admit it.  I am trying to learn to like kale raw.  It has a rough texture and a bitterness that I find difficult to enjoy. Having said that, when I find a recipe that I LIKE, I want to share it with you. Perhaps you’ll like it too.

Super Food Kale Salad

3/8 c sugar (or a little less)
1/2 c vinegar (or a little more)
1/2 tsp salt
1/2 tsp fresh ground pepper
1/4 c olive oil

1 bunch kale(washed,chopped, stems removed)
1/2 (16oz) pkg frozen shelled edamame (soybeans) thawed
1/4 of a red onion, sliced thin
1c shredded carrot
2/3 c fresh blueberries
1/4 c sweetened dried cranberries (or a little less)
1/2 c cashew pieces
1/2 c shelled, roasted sunflower seeds

Put half the dressing on the salad and let marinate at least 2 hours. Serve with remaining dressing on side.


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