• Yield: 8 servings

You may not think of coleslaw as sexy, and you’d be right—most coleslaw is far from a turn-on. But this colorful, lighter version brings the sexy back with superfoods like carrots and red, yellow, or orange bell peppers. It’s also a great way to enjoy your kale in the raw.


1 10-ounce bunch kale, stemmed and roughly chopped (about 10 cups)
6 carrots
1 red, yellow, or orange bell pepper, cored, seeded, diced or thinly sliced
1 1/2cups kale-onaise


  1. Fit a food processor with a shredder attachment. Shred the kale and carrots and transfer both to a large bowl.   Add the bell pepper and Kale-onaise and toss well. Cover and refrigerate at least 1 hour or up to overnight before serving.

Reprinted with permission from the publisher, Harper Collins, from the book FIFTY SHADES OF KALE by Drew Ramsey, MD and Jennifer Iserloh. Copyright 2013.

Nutritional Info *per serving

  • Calories 187
  • Fat 16 g
  • Saturated Fat 2 g
  • Cholesterol 8 mg
  • Sodium 591 mg
  • Carbohydrate 10 g
  • Fiber 2 g
  • Protein 3 g