½ C mayonnaise (olive oil mayo works well or regular mayo)
¼ C maple syrup
2 T raspberry vinegar (or other fruit vinegar, such as apple cider)
1 large bunch of kale, ribs removed and leaves cut in *chiffonade style
2-3 carrots, shredded
2-3 C cabbage, red or green
Whisk the dressing ingredients together until smooth. You may also use a hand blender.
Add dressing to prepared vegetables and mix well.
Let rest in the fridge for a while before serving.
Notes: *Chiffonade is a slicing technique in which leafy green vegetables such as kale, spinach, or Swiss chard, or a flat-leaved herb like basil, are cut into long, thin strips. Stack leaves, roll them tightly, slice them perpendicular to the roll.
Ingredients can be adjusted up or down to feed a large or small group. The dressing is also great on a broccoli salad, a fruit salad and baby greens as well as the kale slaw.
An easy way to remove ribs from kale is to hold the stem end with one hand and with the other hand, squeeze the space where the leaves and kale stem meet to soften that fibrous connection. Run your fingers in the opposite direction along the stem, removing the leaves as you go. It’s kind of like opening a zipper. You can chop the leftover stems and use raw or cooked as you would use celery or compost them.
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“Kale Cole Slaw” was one dish served after a recent “pasture walk” at Anathoth Community Catholic Worker Farm
in Polk County near Luck, Wisconsin (pictured above). In late July, over 60 farmers, ag experts and friends toured veggie and pollinator gardens and grazing pastures of beef cattle, hogs and chickens. It was fun to learn and share as we walked.
The pasture walk was an experience of sustainable farming and how people of all ages work and support each other in restoring the land. Barb, her husband Mike and others live and work in this 50+ acre parcel and exemplify hard work, loving hospitality, and peace-making. They are advocates for peace and justice and stand in solidarity with their neighbors and native people of northern Wisconsin. I hope to stay in touch and share more about food, faith, farming and working for justice.
Anathoth Catholic Worker Farm is based on the study and practice of nonviolence, community, and sustainable living. It is named after a small village near Jerusalem that is believed to be the birthplace of the prophet Jeremiah. Anathoth (pronounced an’ a thoth) also means “an answer or response to prayer” or “poverty”. Their facebook page describes them even more.
Learn about other Catholic Worker Farms in the upper Midwest by clicking on their names in blue: Saint Isadore Catholic Worker Farm near Cuba City, WI and Lake City Catholic Worker Farm near Lake City, MN.