I love food. All food. You are just as likely to find me in a raw, vegan resto as you are in the awesome burger place known for its artery clogging menu items. One of my current favourite foods is kale.

I’m kind of known amongst my friends for my less than stellar eating habits, so when I busted out a head of the leafy green stuff on a recent cottage trip everyone was a bit skeptical. A kaleslaw, and kale Caesar salad later, though, and they are all just as hooked as I am.

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This recipe is my take on the Sweet Kale Vegetable Salad kit you can get at Costco and most grocery stores:

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Poppyseed dressing

3/4 c real mayo
1/2 tsp mustard
1/2 tsp soya sauce
1 tbsp real maple syrup
2 cloves minced garlic
2 tbsp finely diced red onion
1/2 tsp pepper
1 tsp poppyseeds

Kaleslaw

3 large leaves red kale
5 large Brussels sprouts
5 slices chopped bacon
1/4 c chopped nuts
1/4 c dried cranberries
1/2 c poppyseed dressing

For dressing combine all ingredients with whisk or fork and set aside.

Cook chopped bacon, set aside.

Remove ribs from kale and chiffonade (cut in long thin strips) the leaves, place in large bowl. Cut stems off Brussels sprouts and slice lengthwise as thinly as possible, add to bowl. Add in cooked bacon, nuts, dried cranberries, and dressing, toss and serve.

kaleslaw

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