My love affair with kale continues. Butcher and Bee, a local restaurant here in Charleston, makes a kale slaw that is so freaking good. I order a side of it every time I eat there. This was my attempt to create a similar version and I must say it comes pretty darn close. They serve theirs with crushed peanuts on top but I didn’t have any on hand- so add them if you wish. This saves well in the fridge for a few days although mine only lasted two days I devoured it. You could easily sub shredded napa cabbage for the Brussels Sprouts if you prefer. It makes a delicious lunch served with the Tomato Ricotta Toast I posted Monday.
|| A S I A N K A L E S A L A D ||
– 1 pound kale. stemmed and thinly sliced
– 2 tablespoons canola oil
– 8 Brussels sprouts halved and thinly sliced
– 1 clove garlic, minced
– 1.5 tablespoon rice vinegar
– 1 tablespoon soy sauce
– 2 teaspoons toasted sesame oil
– 1/2 teaspoon red pepper flakes
– optional crushed peanuts
In a large bowl toss kale together with 1 tablespoon canola and salt. Rub in to soften. Add in Brussels sprouts and toss.
In a small bowl whisk together garlic, vinegar, soy sauce, sesame oil, red pepper flakes and tablespoon canola oil. Pour dressing over greens. Sprinkle with crushed peanuts if desired.