Asian Kale Slaw
Recipe type: salad
Prep time: 
Total time: 
Serves: 4-6 servings
Adapted from Chef Brian Koenigson at Fischer Bros. and Leslie
  • ½ cup canola or vegetable oil
  • 1 Tablespoon sesame oil
  • 1½ Tablespoons apple cider vinegar
  • 1½ Tablespoons soy sauce
  • 2 Tablespoons brown sugar
  • salt and black pepper, to taste
  • 5 oz baby kale, shredded or thinly sliced
  • 1 cup shredded carrot (about two carrots)
  • 1 cup shredded purple cabbage
  • ½ cup sliced almonds, toasted
  1. In a small bowl, whisk together all dressing ingredients until smooth. Set aside.
  2. Place kale, carrot and cabbage in a medium bowl. Add prepared dressing and toss to coat everything evenly.
  3. Just before serving, add sliced almonds and stir to distribute them evenly.
Recipe by Overtime Cook at