Chef Telepan’s Kale Slaw


1 bunch of Tuscan kale, washed, de-stemmed, and chopped into thin strips (about 6 ounces of cleaned kale)
1 tsp salt
1/2 sweet onion (vidalia), peeled and thinly sliced
1 medium carrot, grated
1/4 cup lime juice
1/4 cup white wine vinegar
1/4 cup olive oil


Place chopped kale into bowl. Add salt. Toss/rub small amounts of kale and salt together in your hands to break up the fibers. Place the massaged kale into another bowl until all the kale has been transferred. Let kale sit for one hour. Add carrots, lime juice, white wine vinegar, and oil to the kale. Let the slaw sit for at least 30 minutes before serving. Store the slaw in the refrigerator for up to 3 days.