I always say I like to be inspired by the food around me and today was certainly no exception for my demo this morning with the mobile farmers market. Due to some technical difficulties I could not make my original idea of sweet potato and onion cakes with sage and top it with pickled kale. Instead I made a kale slaw with a great selection of zucchini, squash, purple turnips, and green onion. I made a simple, spicy rice wine vinaigrette to base the shredded mixture. Nothing is better than the surprise that crosses someone’s face from eating something healthy and delicious. Thank you to the wonderful staff of the LSU Health Clinic in Mid-City and everyone from the area who came by this morning. As always, please share your thoughts and like this post if you enjoy what you try.
Ingredients:
1 cup of shredded zucchini
1/2 cup of shredded squash
1 cup of thinly sliced kale ( cut in ribbons)
1/2 cup of minced purple turnips (2-3 bulbs)
1/2 cup of green onion
1 tsp sage
1 tsp salt
1 tsp coarse black pepper
1 tsp cayenne pepper
Vinagerette ingredients:
1/2 cup of rice wine vinegar
1 1/2 tsp sugar
1 tbsp olive oil
1 tsp salt
1 tsp coarse black pepper
Directions:
1. In a large bowl, add vinegar and sugar and mix with a whisk or fork until sugar is completely dissolved.
2. Whisk in olive oil and salt and pepper until well incorporated. (1-2 minutes)
3. Rinse the kale well and stack 3 to 5 similar-sized leaves and slice into thin ribbons before adding to the bowl with the vinaigrette
4. Using a potato peeler, remove the outside skin from the turnips.
5. Using a cheese grater, grate the turnips, zucchini and squash and put the veggies into the bowl.
6. Chop green onion and then mince it into small bits before adding it to the bowl.
7. Add seasonings and mix together thoroughly with either tongs, a spoon or by gloved hand.
8. Enjoy
Note: This can be served with the protein of your choice. I would pair it with stewed or grilled chicken, baked or seared fish or hearty pork chops.