‘Kale Slaw with Soaked Raisins & Pine Nuts’

Recipe Courtesy of Sara Forte’s The Sprouted Kitchen Bowl & Spoon Cookbook

Hands down, my favorite variety of kale is Lacinato or Tuscan kale.  I like the sturdy yet tender texture of the leaves and its amazing versatility in the kitchen.  Crisped up in a hot oven as a snack, chopped thinly for a salad like this one, thrown into a healthy soup recipe or even sauteed….it is marvelous.

This raw kale slaw recipe is another wonderful recipe from Sara Forte’s The Sprouted Kitchen Bowl & Spoon cookbook.  Shredded Lacinato kale tossed with balsamic-plumped raisins, buttery pine nuts, crushed red pepper flakes, shallots, and Pecorino cheese makes for a memorable side dish. Some of the same white balsamic used to soak the raisins in is used on the greens, along with olive oil and a touch of salt and pepper.

(To view this recipe, click on the blue title of the blog post above*)

‘Kale Slaw with Soaked Raisins & Pine Nuts’

  • Prep time:
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  • Yield: 4
  • Difficulty: easy
  • Recipe type: Salad or Side dish

Ingredients:

  • https://books.google.com/books?id=pTqdBAAAQBAJ&pg=PT112&dq=Sprouted+Kitchen+Kale+Slaw+with+Soaked+Raisins+%26+Pine+Nuts&hl=en&sa=X&ved=0ahUKEwj-vM3ynM3WAhWENSYKHc1IDLcQ6AEIKDAA#v=onepage&q=Sprouted%20Kitchen%20Kale%20Slaw%20with%20Soaked%20Raisins%20%26%20Pine%20Nuts&f=false

Directions:

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