Recently we had another death in my parish and, like I often do, I decided to bring a salad to the funeral luncheon. I was looking for something that would hold up well with refrigeration and this recipe from the Love Real Food cookbook seemed to meet those needs. The sweet lime dressing was a great contrast to the cherries and slight spiciness of the fennel. The flavors all complemented one another quite nicely.
Colorful Kale, Apple, and Fennel Slaw with Tart Cherries
2 c packed chopped Tuscan kale leaves, tough ribs removed
2 c thinly sliced red cabbage
2 c thinly sliced brussels sprouts, tough ends trimmed
1 c thinly sliced raw fennel
1 medium-large Granny Smith apple, cut into 1/2 in cubes
1/2 c chopped dried tart cherries
3 Tbsp extra virgin olive oil
3 Tbsp lime juice
1 Tbsp plus 1 tsp honey or maple syrup
1 Tbsp apple cider vinegar
1 Tbsp Dijon mustard
1/4 tsp sea salt
To prepare the slaw: In a large bowl, combine the kale, cabbage, brussels sprouts, fennel, apple, and dried cherries.
To make the dressing: In a small bowl, whisk together the olive oil, lime juice, honey, vinegar, mustard, and salt until blended. Taste and adjust as necessary.
Drizzle the dressing over the salad and toss to combine. For best flavor, let the salad marinate for 15 to 20 minutes before serving. This slaw keeps well, chilled, for 2 to 3 days.