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Posted By Elana Amsterdam On October 13, 2009 @ 2:21 pm In kale salads,salads | 17 Comments

My garden is overflowing with kale so I am looking for creative ways to serve it to the boys.  Of course, their favorite kale dish is the Kale Salad with Cranberries, however, we can’t have that every night so I came up with this delicious gluten free Kaleslaw.  The boys liked it and ate some, I myself had about 4 bowls of it –addictive I’d say.


  • 2 heads kale, any variety
  • 4 large carrots
  • ¼ cup marcona almonds, coarsely chopped
  1. Chiffonade the kale into thin strips
  2. Using a hand held julienne slicer, julienne the carrots
  3. In a large bowl, toss together kale, julienned carrots and almonds
  4. Coat with a couple of tablespoons of Marcona Almond Mayonnaise
  5. Serve

You can use regular mayonnaise for this dish if you do not wish to use my Marcona Almond Mayonnaise.

Stephanie O’Dea from A Year of Slow Cooking was on Good Morning America today to discuss her book Make It Fast, Cook It Slow and she was absolutely fabulous on the show.  All of the recipes in the book are made using a crockpot and the food looks comforting, nourishing and delicious.  Check out her gluten free cookbook on amazon.com, it drops today and is going to be a winner!

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