Asian Kale Slaw
Author: Miriam Pascal adapted from Chef Brian Koenigson, OvertimeCook.com
Recipe type: salad
Prep time:
Total time:
Serves: 4-6 servings
- 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.
Recipe by Overtime Cook at https://overtimecook.com/2016/02/10/asian-kale-slaw/
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