This slaw is something I created as I went along. Four different types of kale in this one. Yes I have collards, four varieties of kale, chard and lettuce in my garden. When I say I eat greens there is no exaggeration there. Now that we are in August this food type is almost over in this area. Greens like cool weather and August around here is hot and humid. We have been eating greens everyday for almost ten years now. So many ways to use them. Soup, juice, steam, stir fry, bake, dehydrate and of course raw. Breakfast, lunch or dinner works for me.
I notice the grocery stores are now carrying many varieties. This can only mean some of you are at least experimenting. If you are uncertain try them slightly steamed or wilted first. A very nutritional food. I think life is about change. Why not change out a white food for a green food. Mix up that energy in your life. Do it for fun, do it for the adventure, do it for the color, do it for your health.......anyway just DO IT.
Gypsy Kale Slaw
4 different kale varieties (Just use one that works too) Remove center stalk and rough chop
2 carrots shredded
1/2 red onion shredded
1 red bell pepper chopped
1/4 cup toasted sesame seeds
Dressing
1/4 cup chopped cilantro
1 garlic clove chopped
3 Tbsp lime juice
1 Tbsp rice wine vinegar
4 Tbsp grapeseed oil
1 tsp celery seed
Extras
1 dried chipotle pepper chopped
Sprinkle of S&B Nanami Togarashi (Japanese mixed chili pepper) Or use red pepper flakes
I put the kale, carrots, onion and red bell pepper in a large bowl. Make the dressing in a blender or I used a mason jar with my emulsion blender. Blend well. Pour dressing over kale and stir. Use all or part depending on the amount of kale you have. Add sesame seeds. Taste and adjust seasoning. Then add chopped chipotle and sprinkle spice. I like things spiced up so skip that if you don't. Easy.
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