Marinated Kale/Carrot Slaw
one bunch of kale(about 1/2 pound)
1 large carrot
1/4 cup olive oil
1/4 cup apple cider vinegar
Sea salt and fresh ground black pepper to taste
Strip the main stems out of the washed kale, roll the leaves like a cigar and cut across into fine ribbons(maybe 1/4 inch wide and random length).
Peel and grate the carrot using the large holed side of the grater. Mix all items and refrigerate for 2 hours.
Italian Variation as above but add 2 finely minced anchovy filets by mashing them with the salt and pepper then stir into the apple cider vinegar and olive oil to form the dressing. Add a segmented small orange or half a grapefruit when tossing and before serving a half cup of toasted piñon nuts
I did the italian version, sorta. I squeezed a lime into the mix and will add some walnuts.
We have a somewhat similar recipe in the recipe base called Kickin Kale that uses all lime juice. Limes are rather pricey right now and Apple Cider vinegar is a neutral for Nomads. Now the anchovies aren't but I do love caesar salad.