Not exact matches
Sometimes it's the most unexpected
recipes that you guys really love, which was the case with my
kale and beetroot
slaw (here).
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.
Barbecue cauliflower, a fabulously lemony
kale salad, a mango avocado
slaw, almond butter pad thai (my favorite
recipe by Gena Hamshaw), nectarine sangria (a la Bojon Gourmet).
And we don't just mean cabbage; we've got
slaw recipes for fennel,
kale, carrots, and even plums.