Kaleslaw

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Ingredients
Instructions
Nutrition

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.

Ingredients
Serves:
Print Recipe
  • 2 heads kale, any variety
  • 4 large carrots
  • ¼ cup marcona almonds, coarsely chopped
Instructions
  1. chiffonade the kale into thin strips
  2. Use a julienne peeler to slice the carrots
  3. In a large bowl, toss together kale, carrots, and almonds
  4. Coat with Marcona Almond Mayonnaise or primal kitchen mayo
  5. Serve

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!

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

17 responses to “Kaleslaw”

  1. This looks delicious. My husband is allergic to almonds…so it will be all for me. Bwahaha. (thats my evil laugh)

  2. 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!
    xox Christianne

  3. 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!

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