One of my wife’s grandma’s favourite salads involves broccoli and grapes…so when we found ourselves with kale and red grapes, we figured we’d combine them as key ingredients in a side salad to see how it would be. Given that broccoli and kale are both in the cabbage family, we figured there was little risk involved!
From there, we added in some shredded carrots for texture and red onions…well because we love red onions. Then, we built a dressing of mayonnaise and apple cider vinegar to add some creaminess and tang to complement the sweetness of the grapes and the earthiness of the kale. The end result was a really cohesive salad that would be good as a side for BBQ or even as a main course served with some grilled chicken cubes (or sliced chicken tenders) atop!
Time: 35 Minutes
Ingredients:
- Kale
- Red Onion
- Shredded Carrot
- Red Grapes
- Mayonnaise
- Apple Cider Vinegar
- Black Pepper
Method:
- Remove the stems from your kale, and cut the remaining leaves into ribbons.
- Place your kale in a large mixing bowl, and knead/massage by hand for a little while to break down the cell structure so your kale isn’t chewy later.
- Slice your onion, and cut your grapes into quarters.
- Combine your carrots, grapes, and onion with your kale.
- Scoop in your mayonnaise, and pour in a little apple cider vinegar. Start small with the vinegar…you can always add more as you go if needed.
- Sprinkle on your black pepper, and toss/stir to combine all of your ingredients so that your mayo lightly coats your salad.
- Stash in the fridge to cool.
- Plate, devour, and enjoy!
