This recipe comes from the food blog Girl Farm Kitchen. I made it with my favorite kale, Tuscan kale also referred to also as black kale, lacinato and dinosaur kale. I think it has a better texture when enjoyed raw than some of the “greener” tasting sturdier leafed varieties.
Kale Slaw with Avocado & Almonds
Print This Recipe Yield 6Source Recipe from Girl Farm Kitchen blogPublished
Ingredients
- 1 bunch tuscan kale
- ¼ green cabbage
- 2 tablespoon lemon juice
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- 2 tablespoon balsamic vinegar
- ¼ cup olive oil
- ½ cup toasted almonds, chopped
- 1 avocado
Directions
Stack the kale leaves in a tight bunch and slice into thin shreds, starting with the tops. Slice the cabbage into shreds and toss it bit by bit with the kale, adding until the amounts of kale and cabbage are roughly equal.
To make the dressing, whisk together the lemon juice, honey, mustard and balsamic vinegar. Taste and adjust to your preference, adding more honey for sweetness or more mustard for increased zing. Add oil bit by bit as you whisk until the dressing thickens.
Pour dressing over salad and toss to combine. Pit and peel the avocado, cut into quarters, then slice into small pieces and toss with the salad (the avocado should blend with the dressing, making the slaw creamy). Top salad with chopped almonds and serve.
Love this post, that cake looks absolutely perfect.
I have a persimmon post in the wings too. It’s kinda simialr to yours 🙂 Hachiya vs. fuyu seems to confuse a lot of folks. Glad you’re helping with that…
LL
Greg, I have never tried a persimmon ever, ever. I see the, what I now know is the Fuyu persimmon, in our grocery store. The persimmon reputation is sketcy so I have avoided them. I never really had any idea of what to cook with them but now that I know that I can just throw them in salad, yes, thank you.
Greg — I grew up here in LA, but it was not until I moved in the ‘magical blue house’ that I began cooking with persimmons (I have a post about my steamed permsimmon pudding). I now think this fruit is one of best things about the holidays. Merry!
Greg,
We appreciate you pairing your hachiya persimmon recipe with our 1998 Port! We too have an abundance of persimmons growing here in the Valley. We have no idea what to do with them!
We will share this recipe and pairing with our fan base!
Happy Holidays!
The Gang at V. Sattui Winery
Napa Valley
Since you were in FL as a kid, I’m sure you remember the Claxton brand of fruitcakes as THE fruitcake. Not that I ever ate one. Yours looks much more appetizing!
I don’t think I’ve ever seen a persimmon tree. I learned a lot about them from you today, kind of reminds me of your avocado posts — very educational but in a conversational way, not a lecture. Good stuff.
Ciao Greg,
You are right about Persimmon trees being our Christmas trees‑I never thought of it that way before, but indeed, once I see Persimmon cakes and puddings and get to making them, I realize Santa can not be far behind.
This recipe sounds fab, and I must mention your new photographic mood. I have seen it now in a couple of your posts; the Potato Galette comes immediately to mind. It really is beautiful, the play of shadow and light providing as they do, drama and atmosphere one can not attain with flat lighting. It is quite beautiful. Bravo e Buon Natale!
I’m one of those people who’s never known what to do with persimmons. Thanks for the recipe.
Yum, this looks absolutely delicious! I definitely need to try and find this type of persimmon — I’ve only ever used the other sort.
Though we don’t have persimmon trees where I live, I am with you 100% on persimmons. This looks like a great cake! But I have bad news for you: I actually don’t like apples. It’s true.
I love your take on fruitcake. Screw the citron and dyed green maraschinos!
Oh, wow, it looks so beautiful. I love the rich color. I have never seen a persimmon tree! I would love to see one and hearing how seasonal they are out West is something entirely new to me.
I’m pretty sure this is the only fruitcake I could learn to love. Those weird neon gummies do nothing for me!
this looks like the perfect fruitcake alternative. And yes, those persimmon trees in So Cal are stunning! My gramps has got an epic one in Huntington Beach that gets its ass kicked every winter with the weight of the fruit. Btw, I actually like fruitcake. The one from Texas (in the tin) is incredible!!! Have you tried it?
… ripe persimmons, I’d make this today! Must be my English genes, but I love this sort of thing. Usually, someone has given me a bag of persimmons by now, but no.
This is a fruitcake I’d gladly eat. My only experience cooking with hachiyas was…substituting pumpkin puree for them because I did not feel like hitting up the store. But this would be worth a trip to the market.
I would argue that the whipped cream is not optional though. Whipped cream is never optional.
This makes my persimmon pudding bow its head in shame — well, OK, but your recipe is superb.
… that’s where I got the idea. XOGREG
I have hachiya persimmons on my counter that are in the ripening process. They were intended for one recipe, but your pudding cake recipe is very tempting. Happy Holidays!
The persimmons are ripe here in NorCal too–and they’re everywhere. My mom was just telling me about how she used to stick her hachiyas in the freezer to ripen them. Weird, but it evidently works! This cake sounds like a perfect way to eat all the persimmons in the land.