April 15, 2013
Cabbage and Kale Salad
Philippe, Tucson CSA
1/2 head of a small cabbage (or 1/4 head of a large cabbage), cored and thinly shredded
1/2 bunch kale, sliced in very thin ribbons
1 good pinch of salt
1 good pinch of red pepper flakes
juice of 1 lemon
Place kale in a bowl with lemon juice and pinch of salt. Bruise the kale with a bare hand for a 1 minute.
Add shredded cabbage, red pepper flakes and salad dressing.
Cool in refrigerator for 1/2 hour and serve.