Asian Kaleslaw

This clever slaw uses nutrition powerhouse, kale, as its superstar! I’m always on the lookout for fun and easy recipes that keep well for a few days in the fridge and this one certainly makes the grade. You can play around with the ingredients and substitute any veggie or the peanuts if you prefer because with this sauce, you can’t go wrong!

            1 bunch (about 8 oz) kale- lacinato or dinosaur

         1/4 cup raw peanuts

         1/4 cup sesame seeds

         1 medium carrot, julienned

         3 – 6 radishes, scrubbed, halved and thinly sliced

         2 tbsp tamari

         2 tbsp rice wine vinegar

         2 tbsp toasted sesame oil

         1 tbsp maple syrup

         1/4 tsp salt

         1/4 tsp freshly ground black pepper

         1/8 tsp ground cayenne pepper

Remove the stem ends from the kale. Stack 4 or 5 leaves on top of each other: slice lengthwise, along the stem, and stack each half. Roll tightly into a cigar shape, and then thinly slice (chiffonade) the leaves crosswise. Transfer to a large bowl and repeat until all kale is sliced.

Combine dressing ingredients in a jar or bowl: shake or whisk until well blended. Taste and adjust seasonings or proportions. Pour over kale, tossing to coat well. Prep the remaining vegetables and add to the bowl.

Toast the peanuts and sesame seeds in a large dry skillet over medium heat until fragrant and just beginning to brown, about 3 – 4 minutes. Add to the kale and toss several times. Allow to rest, tossing now & then, until kale wilts slightly under the dressing, about 15 minutes or longer. Serve at room temperature or cold from the fridge.

Serves 6 as a side.

Adapted from original recipe at: http://localkitchenblog.com/2012/06/20/asian-kaleslaw/