Kale Slaw For All

• 10 cups thinly sliced ribbons lacinato kale (washed and thoroughly dried, thick ribs removed)
• 1/4 cup smoked whole almonds
• 1/4 cup water
• 1/3 cup mayonnaise
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon white wine vinegar
• 1 teaspoon Aleppo pepper
• salt to taste, if desired
• 1/4 cup whole natural almonds (for serving)

1. Place thinly sliced kale ribbons in a large bowl.
2. In a blender, combine smoked almonds and water. Puree until almonds are pulverized and you have a thin paste, stopping to scrape down sides with a spatula as needed.
3. Add mayonnaise and puree until combined. Scrape down sides of blender and add lime juice and then vinegar in two additions, pureeing and scraping between each. Add Aleppo pepper and puree one last time. Taste for salt (since the smoked almonds add a good amount of salt, I've never had to add additional salt) and add if desired.
4. Pour dressing over mixture, scraping out the blender to get every drop. Using your spatula, carefully fold the dressing into the kale. Stir slaw a few times, cloaking the greens in dressing. Cover bowl with plastic wrap and refrigerate, at least four hours and up to overnight. Be sure to take the chill off slaw before serving. When ready to serve, toast almonds until fragrant in a dry pan over medium heat. Make sure to stir mixture continuously to prevent burning. Transfer to a plate and let almonds cool. Rough slice almonds and scatter over salad. Serve and enjoy.

lacinato kale, almonds, water, mayonnaise, freshly squeezed lime juice, white wine vinegar, pepper, salt, whole natural almonds

Taken from food52.com/recipes/18350-kale-slaw-for-all (may not work)