Home Court Cuisine Asian Kale Slaw with Ginger Peanut Dressing

Asian Kale Slaw with Ginger Peanut Dressing

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Asian cole slaw with sesame and peanut butter dressing

Lisa Strauss, Shakerag Sunday Women B7

Salad

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

Dressing

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