Time: 20 min.
Complexity: easily
Servings: 4

This light, vitamin-rich kale salad, with carrots and red onions and crispy fried bacon, is a powerhouse of nutrients. Freshly squeezed citrus juice adds a pleasant tartness.

Ingredients:

• 1 bunch kale, stems removed, finely shredded
• 1 large carrot, grated
• Juice of 1/2 orange
• Juice of 1/2 lemon
• 1 tbsp. l. olive oil
• 1/2 red onion, sliced ​​into very thin rings
• 1 slice bacon, fried until crispy and sliced
• 1 heaping tbsp mayonnaise

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

kale, leafy cabbage, carrot, Orange juice, lemon juice, red onion, bacon, mayonnaise

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Preparation:

Step 1
• Place the cabbage in a salad bowl. Toss with carrots, orange juice, lemon juice, and salt, kneading with your hands to coat the cabbage with the acidic juices. Let the cabbage sit for a few minutes while you blanch the onions.
Step 2
• Prepare a large bowl of ice water and a pot of boiling water. Place the finely chopped onion in the boiling water for 15-30 seconds, then quickly plunge it into cold water. Drain immediately and pat dry with paper towels.
Step 3
• Add the onion, bacon, olive oil, salt, and pepper and mix well. Add the mayonnaise and toss the salad thoroughly. Refrigerate until ready to serve. The coleslaw can be prepared several hours ahead of serving.

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