Asian Kale Cabbage Slaw
I am a sucker for the _Brassica _family - cabbage, cauliflower, kale, broccoli, etc (kohlrabi anyone)? While I enjoy the occasional mayo based coleslaw (KFC copycat) I almost always make slaws using an acid (lemon, lime, wine vinegar) and an assortment of spices. Boiled vinegar slaw (for which I must publish my recipe) ranks high in the ‘traditional’ slaw genre.
That said, I’m often making slaw to top burgers (bulgogi burgers with Korean chili slaw) or a taco topper.
Last night I had some time to throw on some bbq chicken and had some cabbage, kale and other sundries lying about.
Although the chicken was good (my boy-man son ate three pieces) the slaw was memorable.
In particular, the dressing includes a sprinkle of red chili flakes which provide a bit of zing against the nutty sesame oil and the tart of the lime. I topped the salad with a mixture of chopped almonds and roasted pumpkin seeds just before serving and the additional crunch makes this a winner.
- 20 mins
- 30 mins
Ingredients
Dressing
- 3 tbs soy sauce
- 3 tbs rice wine vinegar
- 1 tsp sesame oil
- 1 lime zested and juiced
- 1 tbs honey
- 1 tsp red chili flakes
- 3 cloves garlic minced
- 1 tsp ginger grated
Slaw
- 2 cups baby kale - chiffonaded or coarsely chopped
- 2 cups red cabbage - roughly chopped
- 2 cups green cabbage - roughly chopped
- 3 carrots - shredded
- 1 bunch green onions - sliced
Topping
- 1/4 cup chopped almonds
- 1/4 cup roasted pumpkin seeds
Directions
Dressing
- combine all ingredients in a bowl and stir well to incorporate honey
Slaw
- Toss all ingredients in a large bowl
- Mix with dressing.
- Stir well
- Let sit 30 mins, tossing occasionally
Serve
- I mixed the nut topping and served it in a bowl alongside the slaw. I topped each serving of slaw with a tablespoon (or two) of the nut mixture
- Keeping the nuts out of the slaw will ensure that leftovers are not littered with soggy nuts
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