Home Court Cuisine Asian Kale Slaw with Ginger Peanut Dressing

Asian Kale Slaw with Ginger Peanut Dressing

Asian cole slaw with sesame and peanut butter dressing

Lisa Strauss, Shakerag Sunday Women B7


4          cups chopped curly kale, thick stems removed (be sure it is dry)

3          cups prepared shredded red cabbage

2          cups prepared shredded carrots

1          red bell pepper, sliced into bite-sized pieces

¾         cup slivered almonds

½         cup chopped fresh cilantro


3          Tbsp. creamy peanut butter

3          Tbsp. unseasoned rice vinegar

1          Tbsp. fresh lime juice, from one lime

3          Tbsp. vegetable oil

1          Tbsp. soy sauce

3          Tbsp. honey

1          Tbsp. sugar

1          large clove garlic, roughly chopped

1-inch piece fresh ginger, peeled and roughly chopped

¾         tsp. salt

½         tsp. sriracha

½         tsp. Asian sesame oil

Preheat oven to 350 degrees. Line a baking sheet with aluminum foil or parchment paper. Bake the almonds until lightly golden and fragrant, 5-10 minutes. (Keep a close eye on them; nuts burn quickly.) Let cool. Combine all ingredients for the salad in a large mixing bowl. Wisk dressing ingredients together in small bowl and drizzle over salad mixture. EndFragment


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