This slaw doesn't require much time or equipment to prepare - just a large bowl (if you have one with a lid, that's even better), a smaller bowl, a good chef's knife, a cutting board, and a fork. Of course, if you want to get fancy and use a food processor or mandoline on the carrots and cabbage, that's okay, too. Also, you may need to play with the proportions of ingredients based on the size of your kale bunch, how much you like particular ingredients, and desired amount of dressing, but this is a good start. The slaw keeps well in the refrigerator for a few days, so don't be afraid to make a big batch - you might find it disappears pretty quickly.
1 bunch curly kale
3-5 green onions
1/8-1/4 head red cabbage
1 15 oz. can chickpeas, drained
1/4 c. mayo
1 T. red wine vinegar
1 tsp. poppy seeds
salt and pepper to taste
1. Chop kale, onions, carrots (julienne or shred), and red cabbage (finely chop or shred). Add chickpeas and toss in a large bowl.
2. Stir together mayo, red wine vinegar, poppy seeds, salt, and pepper until combined. Add to slaw and toss. If desired, make more dressing and repeat.
3. Serve up a big helping and enjoy!