Kale & Red Cabbage Slaw with Walnuts

Recipe adapted from Martha Rose Schulman of The New York Times.

We are having our first inkling of summer here in the Capay Valley.  Although we are looking at 90º weather, the veggies haven’t gotten the memo yet, so we are still firmly stuck in spring food wise.  Since it will just be too hot to be using my oven much this week, I’ll be making this.  The last of the cold weather crops, reinvented for hot weather.  Enjoy!

--Jenna Muller

All the kale from your box, stems removed and slivered

salt to taste

1.5 cups shredded red cabbage

1/4 cup chopped walnuts

2 tablespoons seasoned rice vinegar

2 teaspoons sherry vinegar

2-3 teaspoons dijon mustard

1 stem green garlic, white part only, minced

1 tablespoon walnut oil

1/4 cup plain yogurt

freshly ground black pepper

Place slivered kale in a large bowl.  Sprinkle with salt and add 1 tablespoon olive oil.  Toss together and massage the kale for 3 or so minutes.  Add the cabbage and walnuts to the kale and toss together.  In a small measuring cup, combine all remaining ingredients.  Whisk together and toss with the salad.  Cover and refrigerate for at least an hour before serving.