Asian Kale Slaw is an easy and flavorful salad that’s bound to become your new favorite!
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A few weeks ago, I was lucky enough to attend a media seminar at Fischer Bros. and Leslie, one of New York’s oldest kosher butcher shops. It was interesting to learn about a different time – when small butcher shops, house accounts and personal attention were the norm, not the exception. In today’s day and age of mass production, it’s nice to visit a place that still does things the old fashioned way – a family owned butcher shop where customers know the staff – and the staff knows them too.
It was super cool to learn how to butcher a chicken – I can now buy a whole chicken and cut it into parts, which is something I’ve wanted to learn for a while. The steak they sent us home with? SO good. I shared it, but I didn’t want to. In addition to the high quality, super fresh meat and poultry that they sell, they served us an assortment of the prepared foods that are available at Fischer Bros., prepared by Chef Brian Koenigson, including this Asian Kale Slaw.
Here’s a little confession…that was my first time eating kale. I know. I know. I’m a food blogger, a cookbook author, and most people think of me as a foodie…and yet I had never tried the crazy popular superfood that all the cool kids are eating. What can I say? I’ve never been a cool kid.
But I digress. The important thing here is to note that I finally tasted kale, and it was really delicious. Obviously, I’ll have to try it in more recipes, but for now, I asked Chef Brian to share his Asian Kale Slaw recipe with me and my readers, and he was kind enough to do so.
So here you go. Super easy. Super delicious – oh, and if you’re skeptical, just know that my father, someone who doesn’t exactly like new and trendy “superfoods” tried this salad too. His reaction? “Hmm. Kale is actually not bad.” If you knew my father, you’d know that “not bad” is actually his highest form of praise for a new recipe.
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- 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
- In a small bowl, whisk together all dressing ingredients until smooth. Set aside.
- Place kale, carrot and cabbage in a medium bowl. Add prepared dressing and toss to coat everything evenly.
- Just before serving, add sliced almonds and stir to distribute them evenly.
Tools Needed for This Recipe:
If you liked this recipe, you’ll also love:
Broccoli and Quinoa Salad with Asian Viniagrette
Asian Chicken Salad with Peanut Vinaigrette
Purple Cabbage Salad with Maple Vinaigrette
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Learn more about Fischer Bros. and Leslie on their website!
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Thanks for visiting folks! I know you’ll love this recipe, but make sure to check out Fischer Bros – their meat and chicken is honestly fresher and more delicious than what you’re used to. -Miriam
Disclosure: Fischer Bros. invited me to be their guest at a butchering seminar, and gave me goodies to take home. I was not compensated for this post, and all opinions are my own. This post contains affiliate links, which means that a small percentage of every purchase made through that link goes to help support this blog.
Like the dressing and the fresh look of this salad. I have only recently come to enjoy kale, but this recipe is going on my try-out list. thanks for sharing. margaret
Gustavo Woltmann loves Kale. He thinks it is great in salad. Kale salad has Gustavo Woltmann tick of approval.