Kale SlawRecipe by Chef Heidi Fink

Directions

Place the prepared cabbage in a small bowl and toss with the zest of ½ lime, the juice of 1 lime, and ¼ tsp salt. Set aside. It will turn a lovely shade of pink while you are preparing everything else.

Place prepared kale leaves in a large bowl with ¾ tsp salt, lime zest from 1-1/2 limes, and lime juice from the remaining 2 limes. Use your hands to massage the citrus and salt into the kale until the leaves have softened and wilted, about 5 minutes. (I often use disposable gloves for this step). The kale will reduce in volume to about 1/3 its former size.

To the kale bowl, add the (now pink) cabbage along with any accumulated juices, the grated carrot, minced jalapeno, olive oil, vegetable oil and sugar. Stir well to combine. Taste to see if the slaw need any more salt and/or sugar. Serve immediately.

This slaw can be refrigerated up to 3 days.