Sunday, January 29, 2017

Asian Kale Slaw with Ginger Peanut Dressing

My friend was nice enough to pass along this fantastic Kale Salad recipe.  It’s absolutely delicious.  If you don’t have the exact ingredients, just add your favorite veggies.  I replaced the red pepper with green, and added green onions, shelled edamame and radishes.  The nice thing about Kale is that you can pre-dress this salad, store in the fridge and it won’t wilt. 

Asian Kale Slaw with Ginger Peanut Dressing
By Jennifer Segal  - adapted

Servings:  6

For the Salad

4            cups chopped curly kale, thick stems removed
3            cups prepared shredded red cabbage
2             cups prepared shredded carrots (I chopped up two carrots)
1            red bell pepper, thinly sliced (I used a green pepper)
            **I added radishes and green onions
              **I added 1/2 cup shelled Edamame
3/4            cup slivered almonds  (slightly toasted on the stove)
1/2            cup chopped fresh cilantro

For the Dressing

3            tablespoons creamy peanut butter
3            tablespoons unseasoned rice vinegar
1            tablespoon fresh lime juice
3            tablespoons vegetable oil (I used olive oil)
1            tablespoon soy sauce
3            tablespoons agave
1            tablespoons sugar
1            large clove garlic, roughly chopped
1            1” piece of fresh ginger, peeled and roughly chopped
3/4         teaspoon salt
1/2         teaspoon hot sauce (I used a sweet hot sauce, mild)
1/2         teaspoon Asian sesame oil

On stove top, in small frying pan, lightly toast slivered almonds and set aside.

Combine all the ingredients for the salad in a large mixing bowl.

Combine all the ingredients for the dressing in a food processor or blender, process until smooth and creamy.

Pour the dressing over the salad and toss well. 

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