Whereas all of us love barbecued meats, it simply wouldn’t be a barbecue and not using a choice of scrumptious sides.
Why use kale as an alternative of cabbage
When making coleslaw, conventional recipes are made with shredded cabbage, as a result of it holds up rather well to sauce. Whereas, lettuces are likely to get soggy when you apply dressing.
Kale is a wonderful different to cabbage, as a result of its leaves are tender like lettuce, however they’ve they’re extra meaty than iceberg or romaine, to allow them to take in your favourite sauce and nonetheless keep crunch.
There are just a few several types of kale. And I’m the primary to confess, I’m not a kale professional. Once I go to the grocery, I simply search for a bunch that has curly inexperienced leaves. However you can even use the Tuscan kale, which has flatter leaves or the Russian purple kale.
The right way to prep kale
When making cabbage-based coleslaw, it’s a must to take away the core of the cabbage, as a result of it’s fairly robust. The identical precept is true with kale. Every leaf grows on a stem, and the stems themselves are relatively robust.
Separate the kale and rinse it within the sink to take away any filth or sand. Then, seize the stem on the base and run your knife up and alongside the stem, permitting the leaf portion to fall off. Discard the stems and roughly chop the leaves.
How lengthy are you able to retailer kale slaw
As soon as the slaw is dressed with Alabama White Sauce, the flavors will actually begin to come collectively. The slaw will begin to choose up the candy notes from the carrots and a chew from the purple onions.
I prefer to serve it after 1-2 hours within the fridge, but it surely may also be made a day prematurely. I do advocate consuming all of it inside three days. In any other case the leaves will get softer as they begin to wilt.
This recipe makes about 4 cups of slaw, which gives you eight 1/2 cup servings. You possibly can eat it as an entree, as a facet or served on high of Smoked Pulled Turkey Sandwiches.
