Kale Slaw

  1. Shred kale using a cheese grater. Pour on enough olive oil to coat the kale. Toss it  with your hands, crushing it slightly while you mix, to break it down a little. Let it sit for at least 30 minutes, or cover it and refrigerate it overnight.
  2. When you are ready to serve, sprinkle the salad with the lemon juice, salt, pepper  and toss it.  Sprinkle on the feta cheese and nuts and serve.


  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon kosher salt (or to taste)
  • 1 bunch of kale, ribs and tough stems removed
  • 1 pinch of ground pepper
  • ½ cup crumbled feta cheese
  • ½ cup chopped raw sunflower seeds or almonds
  • ½ cup best quality olive oil

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