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Kristy Walker
Two-color coleslaw with bacon and walnuts
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Ingredients
Directions
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Bring over a liter of water to the boil.
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Put the kale in a colander and pour the boiling water over it.
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Let the coals stand for a while and then rinse under cold running water.
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Let the kale drain very well.
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Beat in a bowl a dressing of the vinegar, oil, mustard and some salt and freshly ground black pepper.
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Cut the shallot.
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Then stir in the shallot and the thyme leaves.
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Spoon the kale through the dressing and let the salad stand for at least 1 hour.
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This makes the dressing in the kale and the structure becomes softer.
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Meanwhile, drain the red cabbage in a colander well.
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Roast the walnuts in a dry frying pan until they start to color.
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Transfer them to a bowl and mix the turmeric and some salt with the hot nuts.
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Allow the nuts to cool.
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Fry the bacon strips in a small frying pan over medium-high heat until crispy brown.
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Let them drain on kitchen paper.
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Spoon the red cabbage through the kale salad and mix the bacon strips, a few tablespoons of warm bacon and half of the nuts.
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Serve the salad in a bowl and sprinkle the remaining nuts.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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