RECIPE: Sesame Asian Slaw

Kale, Cabbage and Carrot Asian Slaw, Summer Salad, Summer Side dish

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)

Recipe Directions:

  1. In a medium bowl, whisk together vinegar, soy sauce, oil, lime, lime zest and sugar. Set dressing aside.
  2. 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.
  3. TIP: This slaw is a great side dish to flank steak, sticky chicken thighs or sesame salmon!



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