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Asian Kale Slaw with Ginger Peanut Dressing

written by Marsha Seidelman, M.D.

Here's a moist but crunchy salad, inspired by my trip to Vietnam, but actually provided by Jennifer Segal on her great website Once Upon A Chef.

I made it for a dinner club event a few weeks ago and everyone loved it.  Since I was supposed to make a side dish, I kept the amount of cabbage the same but doubled all of the veggies and dressing, and it was great.  Since I dressed it very lightly, it was even better the next day, without becoming soggy.  To simplify the preparation, you can buy the carrots and cabbage already shredded, although I prefer the taste of freshly shredded carrots.  A food processor does the trick quick and easy.

Servings: 6


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


1) Preheat the oven to 350°F. Line a baking sheet with aluminum foil or parchment paper.  Bake the almonds until lightly golden and fragrant, 5-10 minutes (or buy them pre-toasted at Trader Joe's).  Keep a close eye on them - nuts burn quickly. Let cool.

2) Combine all of the ingredients for the salad in a large mixing bowl.

3) Combine all of the ingredients for the dressing in a food processor or blender; process until smooth and creamy.

4) Pour the dressing over the salad and toss well. Serve immediately.

Nutrition Information

Powered by Edamam

Per serving (6 servings)
Saturated fat:2g

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