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.

 I adapted the original recipe and added more veggies that was called for, along with toasted sliced almonds for added crunch, it was a hit!

 All you kale lovers out there, make this for yourself, make this for your family or serve it up at your next party, you’re going to love it!

Kaleslaw with Kale-onaise

 

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Ingredients

• 1 large bunch of kale, stemmed and chopped in shreds
• 1 large handful of coarsely shredded carrots
• 1 whole red pepper, cored, seeded and cut into thin strips
• ½ yellow pepper, cored, seeded and cut into thin strips
• ½ orange pepper, cored, seeded and cut into thin strips
• ½ red onion sliced into thin strips
• 1 handful of shredded purple cabbage
• ¼ cup of toasted sliced almonds
• Kale-onaise to coat your kale and veggie mix , the amount is up to you.
• KALE-ONAISE INGREDIENTS
• 2 cups of packed and chopped kale
• 2 garlic cloves, chopped
• zest and juice of 1 lemon
• 1 cup of organic mayonnaise
• pinch of salt and pepper

Instructions

1. For the KALESLAW, place kale and all veggies into a large bowl, add kale-onaise and toss well.
2. Cover and refrigerate for at least an hour or overnight before serving.
3. For the KALE-ONAISE, in a food processor, combine the kale, salt, pepper and garlic. Process until finely chopped.
4. Add the mayonnaise, lemon zest and juice, process until nice and smooth.
5. Store in the fridge like regular mayonnaise.

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