I’ll be donning a bathing suit in just a few short weeks (ahhhhhhh), so naturally it’s time to ramp up my vegetable intake even more than usual. Luckily, that’s easy to do with this salad/slaw, which I’ve made 3 times in the past week. For testing purposes, of course. ; )
I was walking through the grocery store and saw a box of prepped and cleaned greens and the convenience was just beckoning to me. The mix I got contained shredded kale, brussels sprouts, red and green cabbage and scallions. I added some shredded carrots, sliced cucumber, and julienned bell pepper to bulk it out a bit more. I broke out the amounts of each ingredient in the recipe below, but keep in mind that the mix of vegetables is flexible and adaptable to what you like.
I originally planned to just dress it with a creamy Italian dressing, which would have been fine, but once I got home I realized I wanted Asian flavors. I really love creamier dressings with kale and raw sprouts salads, as I think the hardy texture of those vegetables stand up beautifully with heavier dressings. To create that creamy texture, I decided that a peanut butter-based dressing would fit the bill. And oh boy, did it ever! It’s sweet and just slightly spicy, and the toasted sesame oil brings out a nutty flavor that is heavenly. This is one salad you can eat the whole bowl of and still feel good about yourself! Not that I know from experience or anything…
Due to the hardy nature of kale and cabbage, you can make this salad ahead of time (say, the morning you plan to serve). I would lightly dress it, toss together, cover and refrigerate until you plan to serve, adding extra dressing if the slaw seems dry. Alternatively, if you’re making the night before, you can make the dressing in the bottom of the bowl, layer the vegetables on top, and then mix an hour or two before you plan to serve to allow the kale to tenderize and the flavors to meld. So flexible!
shredded kale + sprouts slaw with peanut dressing.
dressing recipe adapted from Once Upon a Chef.
2 cups of shredded kale
1 cup of shredded brussels spouts
1.5 cups of shredded red and green cabbage
1/2 cup of scallions, thinly sliced
1 cup shredded carrots
1 yellow or orange sweet bell pepper, julienned
1/2 of an English cucumber, thinly sliced
1/4 cup natural style peanut butter
2 tablespoons GF soy sauce or tamari
1 tablespoon sesame oil
2 tablespoons warm water
2 tablespoons unseasoned rice wine vinegar
2 tablespoons raw wildflower honey
2 garlic cloves
1/2 inch piece of ginger
1/4 teaspoon crushed red pepper
1/2 lime, juiced
Place all dressing ingredients into a blender and blend for 20-30 seconds until well incorporated. If the dressing seems too thick, add another teaspoon of water.
If making right in the serving bowl, add about a half cup of the dressing to the bottom of a large serving or mixing bowl.
Add the salad ingredients to the bowl on top of the dressing, and toss well to combine. Add reserved dressing by the tablespoon if desired.
**Please use all organic ingredients if possible**