I've made this slaw many times with Kale from our garden; most recently for a church potluck with several requests for the recipe. Just received one from a friend "to offset all the
heavy starchy (but yummy!) dishes on the [Thanksgiving] menu". Sounds like a good idea to me!
1I use about 10-20 leaves of Russian Kale from our garden, but any Kale will do. I'd say the volume is about 8-12 cups of chopped kale, so judge accordingly if you buy the kale in a market. Chop to about 1/2"x1" pieces. Then add carrot and onion in a large bowl.
2Fresh squeeze the juice of one good-sized orange and lemon. Mix and add to the greens and veggies. Use your hands to rub the orange and lemon juices into the kale leaves. Add salt and pepper to taste.
3You can stop here if you like, it is surprisingly quite fresh tasting and delicious!
4Add the candied pecans (slightly chopped) and craisins. Mix well. You can stop here and serve a very delicious salad.
5Add the bacon. This ingredient is optional, I only occasionally add it, and even sometimes use the "Real Bacon" (purchased in a jar found in the salad condiment aisle) so I don't have to cook anything.
6Combine the mayonnaise and olive oil (I shake it in a 1/2 pint canning jar with lid). Add and mix well to coat all ingredients.
7Refrigerate until serving. This can be made several hours ahead of time. One of a very few fresh green salads that can be leftover and eaten the next day!