Carrots, cabbage, kale, oh my! This sweet and tangy Asian-inspired slaw is set to become your go-to summer side dish. Brimming with thinly sliced carrots, red cabbage and kale and tossed in a seriously tasty soy and sesame vinaigrette, this slaw is perfect for a quick and healthy lunch or a side to your grilled chicken, fish or even steak. Take it to your next BBQ and we promise it will be devoured in no time!
Serves 2 to 4
2 tbsp rice wine vinegar
2 tsp soy sauce
2 tbsp canola oil
zest and juice of 1 lime
1 tsp sugar
2 cups chopped kale leaves, washed and dried
1 small head radicchio, washed well and julienned
2 carrots, peeled and julienned
1/2 cup roasted peants, chopped
1 tbsp toasted sesame seeds
1 tbsp chopped coriander leaves (optional)
- In a medium bowl, whisk together vinegar, soy sauce, oil, lime, lime zest and sugar. Set dressing aside.
- In a large serving bowl, combine kale, radicchio, carrots and peanuts. Drizzle with dressing and toss to coat well. Sprinkle with sesame seeds and coriander leaves if you like. Serve immediately.
- TIP: This slaw is a great side dish to flank steak, sticky chicken thighs or sesame salmon!
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