Gingered Colorful Kale and Apple Slaw

Kale leaves are salt-tenderized instead of being cooked, to prevent the loss of their brilliant color and charming parsley frills. Well-rinsed, they are then bathed in vinaigrette to further soften and to sharpen color and flavor. Serve the gingery, vivid slaw at a picnic (cupped in the outer leaves) or as a refreshing intermediate course during a rich meal. Look for the smallest, brightest kale heads in one or several colors.