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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

KALE SLAW Recipe

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This recipe for KALE SLAW is from STAR ALLIANCE 15TH ANNIVERSARY COOKBOOK PROJECT, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 to 2 bunches raw KALE (preferably the curly kind…

de-stalk and chop up into thin strips)

1/3 lb. raw CARROT, grated (or peeler ribbons)

1 cup raw RED CABBAGE, cut into thin strips

(you can also add ¼ pound MARINATED TOFU, cut into small cubes - savory flavor is good)

Cut and mix all in a big bowl, adjust amounts of ingredients to be pleasing to the eye.

Mix dressing in a separate bowl:

Whisk
1/2 to 3/4 cup LIGHT MAYONNAISE or VEGANNAISE (or aioli)

1 ½ tbsp. soy sauce/TAMARI or Braggs

then stir in

2/3 cup CASHEWS, finely chopped (or grind in food processor)

2 tsp (or more - I use a lot) GARLIC, minced (or grind in food processor)

(if you want, add: 1 tbsp. minced ginger, or 1 4oz. can chopped green chiles, or curry powder or whatever…)

until well blended.
Directions:
Directions:
Toss dressing and other ingredients together until kale/carrots/cabbage are lightly coated

Serve Chilled
Number Of Servings:
Number Of Servings:
4 - 5
Preparation Time:
Preparation Time:
30 Minutes

 

 

 

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