Curried Kaleslaw

Directions

1. 1
   In a colander, rinse the onion in cold water for 1 minute.
2. 2
   Drain and pat dry.
3. 3
   In a large bowl, toss the kale with the cabbage, bell peppers and onion.
4. 4
   Heat the olive oil in a small skillet.
5. 5
   Add the garlic and cook over moderate heat until softened, about 1 minute.
6. 6
   Add the curry powder and cook until fragrant, about 1 minute; be careful not to burn it.
7. 7
   Whisk in the vinegar and lemon juice and remove from the heat.
8. 8
   Season the dressing with salt and pepper and pour it over the vegetables.
9. 9
   Toss well.
10. 10
    Cover the slaw and refrigerate for at least 4 hours or overnight.
11. 11
    Season with salt and pepper and serve chilled.