Nutty Kale Slaw 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.

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.

NUTTY TROPICAL KALE AND RICE SALAD

Steps:

• Peel the mango and cut the flesh from the pit. Cut half of the mango into 1/2-inch pieces (about 1 cup) and transfer to a small bowl. Roughly chop the remaining mango and puree in a blender with the oil, vinegar, 2 tablespoons water, 1/2 teaspoon salt and a few turns of pepper.
• Cut the thick center stem from each kale leaf and discard. Working in batches, mound a handful of kale on the cutting board and gather it together tightly. Slice crosswise to make very thin ribbons. Put the kale in a large bowl and toss with the mango dressing. Let stand at least 15 minutes and up to 45 minutes to wilt slightly.
• Add the chopped mango, hearts of palm, rice and tomatoes; toss to coat. Season with salt and pepper. Top with the nuts.

NUTTY KALE SLAW

Steps:

• Mix kale, dressing, walnuts, and cranberries in a large bowl. Refrigerate until ready to serve.

NUTTY COLESLAW

Steps:

• Roast nuts, seeds and crunched up noodles on a cookie sheet sprayed with Pam at 350 degrees for 15 minutes.
• Cool and store in airtight container until ready to add to slaw.
• Combine cole slaw, peppers and onions in a large bowl.
• Whisk together vinegar, oil sugar and noodle flavor packet until well blended.
• Pour over slaw.
• It tastes best when this is allowed to marinade overnight but it is not necessary.
• Just before serving, add nut mixture and stir well.

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.

NUTTY COLE SLAW - NIGELLA LAWSON

Steps:

• Combine vegetables in a large bowl.
• Whisk together dressing ingredients. Pour over vegetables and add pecans.