I could eat just about anything with Caesar dressing on it. Something about the tang of the Dijon and lemon mixing with the umami of the anchovies just works. A freshly made salad dressing makes a huge difference on my salad experience. A bottle dressing just can’t pack that fresh squeezed lemon juice punch.

I love this slaw on tacos, but it’s also great as a side dish. I find thinly sliced kale to be much easier to eat than large pieces of kale salad. You might find this true for little ones as well. The dressing softens the kale and also covers the intense bitterness of kale greens with a world of flavor. If your kiddo is opinionated about food, I’d recommend having the dressing separate at first, so they can explore it on their own terms. They can dip their bread, meat, or croutons in it to discover the bold new flavors of an intense dressing like Caesar. Once Caesar dressing is a family favorite, it won’t be long before your littles are devouring kale smothered in the stuff.

Kale Caesar Slaw

Ingredients

1/4 cup fresh lemon juice

2 oz anchovy filet packed in oil

2 garlic cloves

1 heaping teaspoon Dijon mustard

3/4 cup extra virgin olive oil

1/4 cup grated Parmesan

large bunch of kale, thinly sliced

Instructions

1. Blend all ingredients except kale in a mini food processor or blender until smooth.
2. Pour over kale and combine. Chill until ready to serve.