Easy. Delicious. The key is letting the kale wilt a little in the dressing before serving.
Ingredients
- 1 bunch kale, stems removed
- 1/4 red cabbage
- 2 tbsp extra virgin olive oil
- 1 tbsp apricot or peach preserves
- 1 lemon, juiced
- 1 tsp kosher salt
4 servings
Directions
Finely chop the kale and cabbage.
Whisk together the olive oil, preserves, lemon juice, and salt. Toss with kale and cabbage.
Let sit about 30 minutes before serving.
30 minutes
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