Rainbow Kale Slaw

Serves 8 | 


2 bunches lacinato kale
1 bunch organic rainbow carrots
2 asian pears
1 bunch scallions
1 fresh parsley
1/4 cup raw slivered almonds
1/2 cup vegan mayonnaise
1/4 cup apple cider vinegar
2 tablespoon maple syrup
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper, to taste


  1. Use a sharp knife to remove the stem from each kale leaf. Work in batch-es of four to five leaves, stack the leaves after removing the stems and fold them in half. Slice through the leaves cutting them into 1/4 inch slic-es, transfer the sliced kale to a large salad bowl.
  2. Rinse and peel the carrots. Using a mandolin adjust the blades to a fine julienne and slice them at a horizontal angle being careful to avoid con-tact with the blades, or cut them by hand slicing them into a super fine one-inch long julienne. Core the asian pears and slice them with the mandolin or by hand cutting them like the carrots. Toss the carrots and pears into the kale.
  3. Remove the stem ends and two to three inches off the dried tough ends of each onion. Cut them into thin rounds. Remove the stems from the parsley and chop the leaves, toss the sliced onions and parsley into the kale mixture.
  4. In a small mixing bowl combine the vegan mayonnaise , vinegar, maple syrup, salt and pepper. Mix well and pour over the kale mixture.
  5. Heat a skillet on medium high, add the raw slivered almonds and stir con-tinuously for a few minutes until they become fragrant and are lightly toasted. Remove them from the heat and let them cool. Add the toasted almonds to the salad, stir to combine then cover and refrigerate for one hour to develop the flavor and soften the texture of the kale.
  6. This protein packed veggie salad is good enough to serve as an entree!
  7. *Note
  8. *Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=http://www.newoptionsfoodgroup.com]www.newoptionsfoodgroup.com[/url]