My garden is overflowing with kale so I am looking for creative ways to serve it to the boys. Of course, their favorite kale dish is the Kale Salad with Cranberries, however, we can’t have that every night so I came up with this delicious gluten free Kaleslaw. The boys liked it and ate some, I myself had about 4 bowls of it –addictive I’d say.
- 2 heads kale, any variety
- 4 large carrots
- ¼ cup marcona almonds, coarsely chopped
- chiffonade the kale into thin strips
- Use a julienne peeler to slice the carrots
- In a large bowl, toss together kale, carrots, and almonds
- Coat with Marcona Almond Mayonnaise or primal kitchen mayo
You can use regular mayonnaise for this dish if you do not wish to use my Marcona Almond Mayonnaise.
Stephanie O’Dea from A Year of Slow Cooking was on Good Morning America today to discuss her book Make It Fast, Cook It Slow and she was absolutely fabulous on the show. All of the recipes in the book are made using a crockpot and the food looks comforting, nourishing and delicious. Check out her gluten free cookbook on amazon.com, it drops today and is going to be a winner!
This salad looks incredible! It seems so simple but it looks tasty.
Angel Kelly says
Any chance you’ve posted that almond mayo recipe….
This looks delicious. My husband is allergic to almonds…so it will be all for me. Bwahaha. (thats my evil laugh)
Yum, looks tasty.
Your veggie recipes are my favorite! Hooray for Kaleslaw!
This looks great Elana!
I cannot wait until kale is in season here. In the meantime, I am enjoying myself with pumpkin. I made squash pie, icecream and 2 curries with butternut over the last 2 weeks. The house smells like autumn and the fireplace!
Looks yummy but i must admit i am not a fan of mayo! what about a soy-maple-ginger nut butter-ish dressing? I suppose then it’d become a salad and not a slaw!