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Asian Kale Slaw - Using kale's texture to its advantage, this slaw is crunchy and flavorful! | @tasteLUVnourish
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Asian Kale Slaw

Ingredients

  • 1 bunch curley kale shredded
  • 1/2 head small red cabbage shredded
  • 3 - 4 medium carrots shredded
  • 4 green onions sliced thin diagonally
  • 1/4 cup soy sauce use tamari to keep this vegan and gluten-free
  • 3 tablespoons fresh lime juice
  • 1 tablespoon grated fresh ginger root
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons coconut palm sugar or dark brown sugar
  • 1/2 teaspoon toasted sesame oil
  • 1 tablespoon olive oil
  • 1 tablespoon sesame seeds toasted
  • 1/2 cup almond slivers toasted
  • 1/4 teaspoon sea salt

Instructions

  • Shred all of your veggies by hand. A processor will shred too finely. For the kale, I run my knife through, starting at the top of the stalk and julienne until about half-way down, where the stalk begins to get really tough. Then, I pull those bottom leaves off, shred them and discard the rest of the stem. I use my knife for the cabbage too then the box grater to shred the carrots. As you shred everything, put all of the veggies in a large bowl.
  • In a small bowl, combine the remaining ingredients up to the olive oil. Then, pour the dressing over the shredded veggies. Toss a bit and refrigerate for at least 15 to 20 minutes (if you can wait that long!).
  • Sprinkle the top with the sesame seeds, almonds and the sea salt just before serving and toss once more.
  • This slaw will keep for one more day after it's made, but gets watery beyond that.

Notes

If your kale looks a bit wilted, soak your shreds in a large bowl of cool water while preparing the rest of your ingredients. By the time you're done, they'll be nice and crisp! Just give them a spin in a salad spinner to get them perfectly dry.