This is one of my favorite coleslaw recipes. I love cabbage slaw, but it has to be super fresh…the instant the cabbage starts to get soggy (which is pretty quickly) I lose interest.
One of the great things about kale is that it will hold up to the dressing and stay crunchy for hours and even days. Plus it’s got a great peppery bite!
This recipe was a big hit at our first cooking and meal planning demo at the Wilsonville Farmer’s Market last week.
Here’s our step-by-step video, and the full written recipe below that.
Kale Bacon Slaw
Yield: 4 servings Active Time: 15 min. Total Time: 15 min.
- 1/2 head curly kale
- 2 large carrots
- 1/2 orange
- 1/2 lemon
- salt & black pepper
- 1/2 medium red onion
- 6 slices of smoked bacon, divided
- 2 tbsp. (rounded) mayonnaise
- 1/4 cup crasins (dried cranberries, optional)
Cook the bacon till crisp, drain & cool on paper towel and then chop. Remove the stem from the kale and slice into thin ribbons. Grate the carrot. Juice the orange and lemon. Skin and slice the onion thinly.
Place the kale into a salad bowl. Toss with the onions, carrot, orange juice, lemon juice, salt, and 1/2 of the bacon.
Add the mayonnaise/juice dressing and mix the slaw well. Refrigerate until ready to serve.
The slaw can be made several hours in advance. If making the night before, add the onions just before serving.
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