Ingredients

• 1 10-ounce bunch kale, stems removed
• 6 carrots, peeled
• 1 red, yellow, or orange bell pepper, seeded, diced or thinly sliced
• 1 1/2 cups kale-onaise

Instructions

1. Fit a food processor with a shredder attachment. Process the kale and carrots transferring both to a large bowl. Add the bell pepper and kale-onaise and toss well. Cover and refrigerate at least 1 hour before serving.