Kaleslaw

This slaw is like crack and will enable you to eat not just your daily recommended intake of kale, but also about 2 gallons of nuts and oils in one sitting.

I can’t claim any ownership to the original concept.
Two years ago I got a somewhat similar kaleslaw recipe from my CSA, that had got it from some other CSA.

But I’ve tweaked it to the point where I feel ok about claiming that the dressing is pretty much my own, based of course on what I’ve learned from others. “Standing on the shoulders of giants,” as they say.

The most revolutionary thing about this, is that I used this particular salad to use up almond pulp from my almond milk-making and also carrot pulp, from this morning’s carrot-apple-celery juice.

Kale and carrot pulp, ready to go:

Kaleslaw:

Recipe below the jump.

So, here we go:

Slaw:
About 1 cup of carrot pulp
2-3 cups of kale, washed and julienned into very fine shreds
1/3 cup dried cranberries

Dressing
1/2 cup of almond pulp
1/2 cup raw cashews
1/3 cup raw sesame seeds
1 careful glug sesame oil

1 generous glug extra virgin olive oil
1 tbsp red wine vinegar
juice of 1/2 lemon
Freshly ground black pepper
1 tbsp miso
enough water to make it smooth

Blending green onions (or even regular onion) and/or garlic into the dressing is tasty too. However, I need to interact with people later today and am sure they’ll be thankful I didn’t. Save that for when you’re sharing the slaw with that special someone, or when you know you’ll be alone for the rest of the day.

Method:

Put kale, carrot, cranberries in a large bowl.

Pour all the dressing ingredients in a blender. Blend.

Pour dressing over kale mixture. Devour.

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