Kale Slaw For All

1. 1

   Place thinly sliced kale ribbons in a large bowl.

2. 2

   In a blender, combine smoked almonds and water. Puree until almonds are pulverized and you have a thin paste, stopping to scrape down sides with a spatula as needed.

3. 3

   Add mayonnaise and puree until combined. Scrape down sides of blender and add lime juice and then vinegar in two additions, pureeing and scraping between each. Add Aleppo pepper and puree one last time. Taste for salt (since the smoked almonds add a good amount of salt, I've never had to add additional salt) and add if desired.

4. 4

   Pour dressing over mixture, scraping out the blender to get every drop. Using your spatula, carefully fold the dressing into the kale. Stir slaw a few times, cloaking the greens in dressing. Cover bowl with plastic wrap and refrigerate, at least four hours and up to overnight. Be sure to take the chill off slaw before serving. When ready to serve, toast almonds until fragrant in a dry pan over medium heat. Make sure to stir mixture continuously to prevent burning. Transfer to a plate and let almonds cool. Rough slice almonds and scatter over salad. Serve and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.