Danielle: In the United States, it has become quite common to use Lacinato / Tuscan kale raw in salads, especially after Melissa Clark published a recipe for
a Tuscan kale slaw in The New York Times which called for very thin ribbons of thinly sliced leaves.
Not exact matches
The crisp - tender texture and robust flavor of thinly sliced
Tuscan kale stands up to the tart, Caesar - like dressing of this hearty
slaw.
This
slaw is packed with a rainbow of colours, from cavalo nero (
Tuscan kale), carrots, red cabbage, green capsicum and bean sprouts, which also means it's bursting with a wide variety of vitamins, minerals, phytonutrients and fibre.