Asian Kale Slaw

Asian Kale Slaw


January 21, 2014

  • Makes: Serves 6.



1/4 cup canola or olive oil

1/4 cup soy sauce

1/4 cup rice vinegar

2 Tbsp. brown sugar

2 Tbsp. mirin (rice wine - optional)

1 Tbsp. grated fresh ginger

2 garlic cloves, crushed

1 tsp. sesame oil


1 bunch kale, thinly sliced (discard stems)

2 cups broccoli slaw

2 baby bok choy, thinly sliced (optional)

1-2 carrots, coarsely grated

1/2 red pepper, thinly sliced

a few pea pods, sliced or chopped

a couple green onions, chopped

a handful of fresh cilantro (optional)

a handful of peanuts or sunflower seeds


1To make the dressing, shake all the ingredients up in a jar. Thinly slice all the veggies into a bowl, drizzle with dressing and toss to coat well. If you like, let the mixture sit for a bit to marinate - this will help tame the kale. Sprinkle with sunflower seeds or peanuts and serve.


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