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Asian Kale Slaw with Ginger Peanut Dressing

written by Marsha Seidelman, M.D.

This is a great recipe from Jennifer Segal's website, Once Upon a Chef.  What a great combination of healthy ingredients! 

Servings: 6
Total Time: 20 Minutes


Ingredients:

For the Salad
4 cups chopped curly kale, thick stems removed (be sure it's dry)
3 cups prepared shredded red cabbage
2 cups prepared shredded carrots
1 red bell pepper, sliced into bite-sized pieces
3/4 cup slivered almonds
1/2 cup chopped fresh cilantro

For the Dressing
3 tablespoons creamy peanut butter
3 tablespoons unseasoned rice vinegar
1 tablespoon fresh lime juice, from one lime
3 tablespoons vegetable oil
1 tablespoon soy sauce
3 tablespoons honey
1 tablespoon sugar
1 large clove garlic, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
3/4 teaspoon salt
1/2 teaspoon sriracha
1/2 teaspoon Asian sesame oil

Instructions:

1) Preheat the oven to 350°F. Line a baking sheet with aluminum foil or parchment paper.
2) Bake the almonds until lightly golden and fragrant, 5-10 minutes. (Keep a close eye on them; nuts burn quickly.) Or save a few minutes like I do by buying dry toasted nuts at Trader Joes. Let cool.
3) Combine all of the ingredients for the salad in a large mixing bowl.
4) Combine all of the ingredients for the dressing in a food processor or blender; process until smooth and creamy.
5) Pour the dressing over the salad and toss well. Serve immediately.

Nutrition Information

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Per serving (6 servings)
Calories:282
Fat:18g
Saturated fat:2g
Carbohydrates:28g
Sugar:17g
Fiber:6g
Protein:7g
Sodium:505mg
Cholesterol:0

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