A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006.

Recent entries:
Entry forthcoming—B.P. (11/23)
Entry forthcoming—B.P. (11/23)
Entry forthcoming—B.P. (11/23)
Entry forthcoming—B.P. (11/23)
“If the earth is flat, how is it a global conspiracy?” (11/23)
More new entries...

A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z


Entry from July 30, 2013
Kale Slaw (kale + cole slaw)

"Kale slaw” (kale + cole slaw) became a popular food item in the 2000s as kale became popular. Kale slaw contains kale and ingredients such as olive oil and vinegar—often, but not always, without the mayonnaise found in cole slaw.

“Kale slaw” has been cited in print in 1864, although it probably meant something different than the modern dish. “Kale slaw” first appeared in print in the several 1980s editions of Greene on Greens, by Bert Greene.


Chronicling America
25 November 1864, Evening Star (Washington, DC), pg. 1, col. 3:
Vegetables...kale slaw, ...

Google Books
Greene on Greens
By Bert Greene
New York, NY: Workman Pub.
1984
Pg. ?:
Kale Slaw
3 strips bacon
1 pound tender, young kale, stems removed, leaves chopped
1/2 small cabbage, shredded (1 to 1 1/2 cups)
1 small red onion, sliced thin
1 medium tomato, seeded, cubed
1/2 green bell pepper, seeded, finely chopped
1/2 red bell pepper, seeded, finely chopped
1 cup mayonnaise
1/2 cup sour cream
1 teaspoon Dijon mustard
1/2 teaspoon curry powder
2 tablespoons milk
1 tablespoon white wine vinegar
Salt and freshly ground black pepper
2 tablespoons chopped fresh parsley

19 March 1992, Press Telegram (Long Beach, CA), “Hearty kale the Norman Schwarzkopf of vegetables”:
Kale is the Gen. H. Norman Schwarzkopf of the vegetable parade ground - robust, commanding and charismatic.
(...)
Kale Slaw, from “Greene on Greens” by Bert Greene, proves how good kale can taste in its raw and crunchy state.

Google Books
Incubus:
A Novel

By Ann Arensberg
New York, NY: Alfred A. Knopf: Distributed by Random House
1999
Pg. 270:
I had laid out a buffet of cold chicken and kale slaw, a basket of sliced bread, a bowl of apples, and the rest of the peanut butter cookies.

New York (NY) Times
A Toast to a New Breed of Bar Food
By BETSY ANDREWS
Published: October 25, 2011
Bigger plates are also hit or miss in Park Slope, Brooklyn, at the new Blueprint, 196 Fifth Avenue (Union and Sackett Streets); (718) 622-6644; blueprintbrooklyn.wordpress.com.
(...)
Handsome salads — creamy kale slaw with pine nuts ($5); wonderful wax beans and haricot verts with oyster mushrooms in a shallot vinaigrette ($7) — bristle with farmers’-market assertion.

Food Network
July 9, 2013
Kale Slaw
Melissa d’Arabian
Recipe courtesy Melissa d’Arabian
Show: Ten Dollar DinnersEpisode: Dixie on a Dime
(...)
Ingredients
1 head kale, stems removed and thinly sliced
1 large carrot, grated
1/2 an orange, juiced
1/2 a lemon, juiced
Salt and freshly ground black pepper
1 tablespoon olive oil
1/2 red onion, sliced very thinly
1 slice bacon, cooked crisp and chopped
1 rounded tablespoon mayonnaise

Serious Eats
Lunch Box: Make-Ahead Salami Sub with White Bean Spread and “Kale-Slaw”
Suzanne Lehrer
Jul 30, 2013 12:15 PM
(...)
Instead of a mayo-based slaw, I made a 1-minute “kale-slaw” with a simple oil and vinegar dressing.

Posted by Barry Popik
New York CityFood/Drink • Tuesday, July 30, 2013 • Permalink