KALE SLAW

Kale Slaw image

Provided by Dennie Lou

Time 25m

Number Of Ingredients 15

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STEP ONE (FOR KALE LOVERS):
1 bunch fresh kale, chopped
1 large carrot, shredded
1/2 red onion, sliced very thin
1 orange, juiced
1 lemon, juiced
salt, to taste
pepper to taste
STEP TWO (FOR THOSE NEW TO KALE):
1/2 c candied pecans (in nut aisle)
1/2 c craisins
OPTIONAL (BUT DELICIOUS):
1 slice bacon, cooked and crumbled
3 Tbsp mayonnaise
1 Tbsp olive oil, extra virgin

Steps:

1. I use about 10-20 leaves of Russian Kale from our garden, but any Kale will do. I'd say the volume is about 8-12 cups of chopped kale, so judge accordingly if you buy the kale in a market. Chop to about 1/2"x1" pieces. Then add carrot and onion in a large bowl.
2. Fresh squeeze the juice of one good-sized orange and lemon. Mix and add to the greens and veggies. Use your hands to rub the orange and lemon juices into the kale leaves. Add salt and pepper to taste.
3. You can stop here if you like, it is surprisingly quite fresh tasting and delicious!
4. Add the candied pecans (slightly chopped) and craisins. Mix well. You can stop here and serve a very delicious salad.
5. Add the bacon. This ingredient is optional, I only occasionally add it, and even sometimes use the "Real Bacon" (purchased in a jar found in the salad condiment aisle) so I don't have to cook anything.
6. Combine the mayonnaise and olive oil (I shake it in a 1/2 pint canning jar with lid). Add and mix well to coat all ingredients.
7. Refrigerate until serving. This can be made several hours ahead of time. One of a very few fresh green salads that can be leftover and eaten the next day!