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.
Kaleslaw
Ingredients
- 2 heads kale, any variety
- 4 large carrots
- ¼ cup marcona almonds, coarsely chopped
Instructions
- 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
- 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!
Sandy Milne says
Hi Elana,
I have never tried Kale before and now I want to. Your salad looks wonderful. Is the slicer adjustable? Can you give me info on how it is used. Do you lay the veggie down on a board and run the slicer down it. I have never used one like this before. Thanks. Sandy
Tanya says
Wow…..looks so good! I so wish I could find kale in a store somewhere near here….anywhere. No such luck. I even tried to order seeds and they were out. I LOVE kale and I miss it.
fern feto spring says
Hi Elena, your salad looks great! Have you ever tried making kale chips? They’re so easy and a great way to get your greens:
chop kale into bitesized pieces, toss with olive oil and salt and pepper (sometimes I use garlic salt too) and then bake at about 350 until crispy-these are so good!
gfe-gluten free easily says
Three ingredients–that’s fantastic! I’ll be buying more kale now, Elana. :-) The Marcona almonds are a brilliant addition. (They were the only thing I ate at the Friday night cocktail party at Blogher Food.) Can’t wait for the Marcona mayo recipe … yum.
Stephanie was fabulous. I recorded her segment and have already watched it a couple of times. Such poise while sharing four recipes at once! Great for her book and wonderful for celiac/gluten intolerance awareness, too. :-)
Shirley
VeggieGirl says
A new way to enjoy my favorite leafy green!! Love it :)
Hannah Marcotti says
I knew those carrots would end up in a recipe! Looks so good, love the idea of mayo on it, i’ve been on a mayo kick with the grapeseed oil veganaisse and can’t get enough of it.
Lauren says
Mmm – This sounds perfect =D. Great sidedish!
christie, honoring health says
Sounds great, Elana. I love kale and am always looking for creative ways to eat it. Can’t wait for the mayo recipe!
Anina says
Dear Elana, thank you so much for all the helpful information, amazing cookbook and weekly recipes. You are such a phenomenal person and inspiration ! I’ve never seen myself as a crock pot person and always thought you only use it for stews. Reading the review on the book I think I will get a crock pot especially if I can make soups and side dishes in it. I am so busy since the birth of my second child that I need all the help I can get, my question now is if you have any specific crock pot you can recommend, there are so many to choose from.
Fayinagirl says
This looks fabulous! I’ve been looking for new salad ideas. Thanks for sharing a great recipe.