Our garden is still overflowing with kale so I’m always looking for different ways to use it up. Kale thrives in cool weather so I know I’ll have plenty for upcoming soups and stews this fall, at least until the first frost hits us, but for now I’m still on a salad kick.
Recently I bought a cook book called, Fifty Shades of Kale, catchy title don’t you think? Anyway, it got my attention plus the fact that it had 50 unique and different recipes for kale. One that I wanted to try right away was this colorful dish of Kaleslaw. It’s a little twist on traditional coleslaw where the cabbage is replaced with sturdy leaves of shredded kale.
It’s the perfect side dish sitting next to any kind of meat you might be serving, we had it with pork chops and chicken but it’s even great all by itself for a nice hardy lunch.
The book also had a recipe for kale-onaise which they suggested you use with the kaleslaw, it’s mayo based with lots of chopped kale added in along with lemon, lemon zest and garlic, not only did I use it for the kaleslaw, I started scooping it into my deviled eggs and chicken salads, it’s so good and it’s even better as it sits in the fridge for a day or two.