Coleslaw is a great side for open faced (or closed faced sandwiches)…and since Kale and Cabbage are in the same family, we figured we’d make a Kaleslaw! So, we prepped our kale (including giving it a bit of a massage to soften the leaves), shredded some carrots, and then built a sauce for it. We erred by adding a little too much apple cider vinegar to our mixing bowl, so we attempted to balance it out a bit with some sugar. While in the future, we’d be a little more careful about the apple cider vinegar pour, we loved the subtle sweet that the sugar provided, and we plan to incorporate that aspect moving forward as well!
We served our Kaleslaw with Lobster Roll Tartines, but it would also pair well with any number of Burgers or any sort of Bar-b-que!
Time: 25 Minutes
Ingredients:
- Kale
- Shredded Carrots
- Apple Cider Vinegar
- Mayonnaise
- Black Pepper
- Granulated Sugar
Method:
- Rinse your kale, and then remove the stems from each leaf. Discard the stems.
- Cut your kale leaves into thin ribbons, and place them in a large mixing bowl.
- Add your shredded carrots, and mix in a little apple cider vinegar, som mayonnaise, your black pepper, and granulated sugar to taste.
- Stir to combine and fully incorporate the ingredients into a cohesive dish.
- Set aside in the fridge until ready to use.
- Plate, devour, and enjoy!
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