Kale Slaw With Lime And Cotija Food

KALE SLAW

Steps:

• Place the kale into a salad bowl. Toss with the carrot, orange juice, lemon juice ,and salt, and using your hands, rub the acid into the kale. Let the kale sit a few minutes while you shock the onion. Prepare a large bowl of ice water and a saucepan with boiling water. Place the thinly sliced onion into the boiling water for 15 to 30 seconds, and then shock them in the cold water, stopping the cooking immediately. Drain the water and blot the onions with a paper towel. Add the onion, bacon, olive oil, salt and pepper and toss well. Add the mayonnaise and mix the slaw well. Refrigerate until ready to serve. Can be made several hours in advance.

CHICKEN BAHN MI WITH APPLE-KALE SLAW

Steps:

• Make the slaw: Warm the rice vinegar and fish sauce in the microwave. Combine the apple and carrot in a large bowl and add the vinegar mixture. Stir in the kale and let stand 15 minutes.
• Make the almond mayonnaise: Mix the almond butter, mayonnaise and Sriracha in a small bowl; set aside.
• Preheat a grill or grill pan to medium high. Coat the chicken with the vegetable oil, soy sauce and 1/2 teaspoon kosher salt. Grill until cooked through, 8 to 10 minutes per side. Let rest 5 minutes, then slice.
• Spread almond mayonnaise on both sides of the rolls. Add the chicken and top with the slaw and basil and mint.

CILANTRO LIME KALE SLAW

Steps:

• In a small bowl, or glass measuring cup, combine the lime juice, olive oil, sugar, ground cumin, sea salt and 1 tablespoon finely minced cilantro leaves.
• Whisk and set aside.
• In a large bowl, combine the kale, purple cabbage, red bell pepper, carrots, green onion, 2 tablespoons chopped cilantro, and jalapeño.
• Mix until all of the ingredients are evenly distributed.
• Re-wisk the dressing, then pour over the vegetables and stir to coat evenly.
• Taste for seasoning and season, to taste, with pepper.
• Cover bowl with plastic wrap.
• Transfer to the refrigerator and let chill for 15 - 20 minutes.
• Serve.

EASY KALE SLAW

Steps:

• Place kale into a large bowl. Add carrots, onion, and cranberries. Toss to mix well.
• Whisk Key lime juice, lemon juice, mayonnaise, sugar, oil, salt, and pepper together in a separate bowl. Pour over vegetables and mix thoroughly. Refrigerate for 1 hour before serving.

EMILY'S HONEY LIME COLESLAW

Steps:

• Whisk together the first 7 ingredients until smooth. Gradually whisk in oil until blended. Combine cabbage, carrots and green onions; toss with lime mixture to lightly coat. Refrigerate, covered, 2 hours. Sprinkle with cilantro.

WINTER SLAW

Steps:

• With a very sharp knife, cut the Brussels sprouts, kale, and radicchio across in thin shreds and put them all in a large bowl.
• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the slaw to moisten it well. Add the cranberries.
• Shave the Parmesan in big shards with a vegetable peeler, add it to the salad and toss well. Check for seasonings and serve cold or at room temperature.

KALE AND CARROT SLAW

Steps:

• Add the kale, carrots and radishes to a large bowl.
• Add the lime juice, oil, orange juice, coriander, 3/4 teaspoon salt and a generous amount of pepper to a cruet. Shake to mix.
• Pour the dressing over the vegetables and toss to coat. Let stand at least 10 minutes before serving, or cover and refrigerate for up to 6 hours.

CILANTRO-LIME KALE SLAW WITH SEEDS

Steps:

• In a blender or food processor, combine yogurt, jalapeño, cilantro, oil, honey, lime zest and juice, and 1/2 teaspoon and process until smooth.
• Transfer to a large bowl and toss with cabbage, kale, and carrot; season to taste. Sprinkle with seeds, toss to combine, and serve. Slaw can be transferred to an airtight container and refrigerated for up to 5 days.