För recept på svenska, klicka här: Grönkålssallad med saffransdressing
To many, including us, Christmas and cooking go hand in hand. But as much as we love the food prepping and all of that, we appreciate dishes that come together quickly and without much fuss, but still carry that quintessential holiday spirit and all the flavors we associate with it. This is one of those dishes for us: a raw kale salad, with thin strips of red cabbage, soft raisins, crunchy nuts, crispy apple slices and a lovely saffron dressing.
And trust us when we say that this is not us trying to sneak nutrients upon you, or get you to ate kale salad even on Christmas, or shame you for “unhealthy” (whatever that means) choices during the holidays. No, no, that’s not us one bit. We LOVE to indulge in all sorts of goodies this time of the year, and wholeheartedly believe that what you put in your body between New Year’s and Christmas is of much more importance than what goes in between Christmas and New Year’s. But. (There is a but.) We do sincerely love vegetables, and as many other Christmas classics are more on the heavier side, a raw salad is actually what we (and hopefully many with us) crave on the side, to lighten things up a bit.
You can easily do some preparations beforehand, so the work needed the day of is minimal. You can prep the kale and the cabbage and store (airtight) in the fridge, and you can toast and chop the nuts, for example, leaving only some apple slicing, dressing whisking and tossing left.
If you find yourself with leftover red cabbage, by all means head over to this recipe for Roasted Red Cabbage – it’s delicious and was actually invented when we did indeed sit with half a giant head left after Christmas last year. Otherwise, the scene is yours – go make this salad!
Serves ~10 as a side
1 bunch green kale (~250-300 g)
200 g red cabbage, sliced thinly
2 small crispy winter apples, sliced thinly
1 1/2 dl raisins
4 dl cooked chickpeas
1 1/2 dl lightly toasted walnuts, roughly chopped
0.25 g ground saffron
2 1/2 tbsp apple cider vinegar
1 1/2 tbsp maple syrup
2 tbsp canola oil
1 tsp salt
Black pepper, a generous amount
- De-stem and rinse the kale. Tear or roughly chop it into bite size pieces and place these in a bowl. Toss the kale with the cabbage, apples, raisins and chickpeas.
- Grind the saffron with a small pinch of salt using a mortar and pestle. Then, place it in a small bowl, add in all remaining dressing ingredients and whisk them together.
- Toss the salad with the dressing, and finish off by sprinkling the walnuts on top. Serve at room temperature.