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.

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

　　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.

　　Reprinted with permission from Fifty Shades of Kale: 50 Fresh & Satisfying Recipes That Are Bound to Please by Drew Ramsey, M.D., & Jennifer Iserloh. Copyright © 2013 by Drew Ramsey, M.D., and Jennifer Iserloh; photographs © Ian McSpadden. Published by HarperCollins Publishers.