Asian Kale Slaw Recipes
ASIAN SLAW WITH GINGER PEANUT DRESSING
This cool and crunchy Asian slaw is a delicious way to eat your colors!
Provided by Jennifer Segal
Categories Salads
Yield 6 as a side dish
Number Of Ingredients 17
Steps:
- In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.
- Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.
- Make-Ahead Instructions: The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator.
Nutrition Facts : Calories 339, Fat 21g, Carbohydrate 33g, Protein 8g, SaturatedFat 2g, Sugar 16g, Fiber 5g, Sodium 480mg, Cholesterol 6mg
ASIAN-STYLE KALE
I love all kinds of kale. The article from The Washington Post mentions black kale (aka - dino, Tuscan kale) as a nice choice but I suspect curly blue-green Scotch kale would be fine as well. Oh, did I mention how incredibly nutritious & economical kale is? Or how unbelievably easy kale is to grow in anyone's garden.... even in the winter? More about kale - www.motherearthnews.com/Organic-Gardening/2003-08-01/The-Best-Kales.aspx Article mentioned the recipe was adapted from Northern Virginia cooking instructor Robyn Webb.
Provided by Busters friend
Categories Greens
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Set a lidded 6 - 8 quart saucepan of water, salted with 2 T salt, on stove to boil.
- Wash the kale thoroughly to remove all grit. Discard the tough ribs, and coarsely chop the kale leaves.
- Plunge the kale into boiling water and cook for 3 to 4 minutes & then drain.
- In a large skillet or heavy wok, heat the sesame oil over medium heat. Add the shallot, garlic, scallions and ginger root and cook for about 1 minute to release the aromas.
- Add the kale a bunch at a time and cook 3 to 4 minutes, or until the leaves have softened a bit but the kale retains its shape. Remove from heat and add the soy sauce. Divide among individual plates, sprinkle with toasted sesame seeds, if using, and serve hot.
Nutrition Facts : Calories 115.2, Fat 5.3, SaturatedFat 0.8, Sodium 386.9, Carbohydrate 14.9, Fiber 3, Sugar 0.3, Protein 5.4
ASIAN KALE SLAW
Make and share this Asian Kale Slaw recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- In blender, combine sesame oil, water, tamari and agave nectar until smooth.
- Toss kale with sesame seeds and dressing until well coated. Set aside for 5 minutes before serving.
Nutrition Facts : Calories 315.9, Fat 28.7, SaturatedFat 4.1, Sodium 1552.2, Carbohydrate 11.9, Fiber 2.4, Sugar 0.5, Protein 6.4
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- Make the dressing by mixing together the peanut butter, rice vinegar, soy sauce, sesame oil, honey, lime juice, lime zest, garlic powder, and pepper. If it is very thick, thin it out with a touch of water or oil.
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- Bake the almonds until lightly golden and fragrant, 5-10 minutes. (Keep a close eye on them; nuts burn quickly.) Transfer the nuts to a small plate to cool.
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