Kale Cucumber Salad

Recipe courtesy of Delilah’s Farm

INGREDIENTS
1 cup cucumber, seeded and cut 1/4 inch thick on the diagonal (peel if you wish)
2 cups kale, cut in 1/4 inch chiffonade (see Cook’s note)
1 cup crookneck squash, sliced about 1/4 inch thick
1/2 cup rice wine vinegar or cider vinegar
2–3 tablespoons sugar (or 1–2 tablespoons agave)
1/2 teaspoon salt
Pinch or two of red pepper flakes
1/4–1/2 cup red onion, very thinly sliced (optional)

PREPARATION

  • In a small saucepan, bring vinegar, sugar, salt, and red pepper flakes to a boil. Reduce heat and cook for about 1 minute, until sugar is dissolved.
  • Place squash, kale, and red onion (if using) in a bowl, pour hot vinegar mixture on top, and stir to coat.
  • Place in refrigerator and chill completely, about 1 hour.
  • About 10 minutes before serving, add cucumber to the mix and toss well.

Serves 3–4. Prep time, 15 minutes; cook time, 3 minutes; chill time, 1 hour.

Cook’s Note: For kale, remove stems and wash well. To do the chiffonade cut, stack kale leaves, roll lengthwise like a cigar, and cut 1/4-inch thick slices. Adding the squash, kale, and onion to the hot mixture slightly cooks the veggies and removes some of the bitterness from the kale and onion. Adding the cucumber when chilled retains the crispness.

Share this post

Comments (1)

  • anon
    Lisa Crisalle (not verified)

    Made this last night and it was wonderful! Kale is such a hearty vegetable, and the cucumber & squash was a great addition. The Vinegar dressing absolutely makes this! thanks for the great recipe and fantastic organic produce.

    Jul 18, 2011

Magazine Search

Sign up for our monthly newsletter

 

Recent Recipes articles:

Adapted from allrecipes.com
June 24, 2015
April 27, 2015
March 24, 2015
February 24, 2015

More recent articles:

Like pets, office sweaters (and jackets, shawls, and hand warmers) have a lot to say about their owner.
June 23, 2015
Dynamic warm-ups prepare your body and protect against injury
June 22, 2015
How to manage your sweat this summer
June 16, 2015
Food:
Beat the summer heat with the contents of your fridge and pantry
June 15, 2015

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.