This Asian Kale Slaw has to be one of the prettiest salads ever! It contains such a gorgeous medley of colours with the kale, carrot, and purple cabbage!
I love kale salads because you can put dressing on them and not worry about the greens wilting over time. Kale tastes better after it’s marinated for a bit! That’s why I love making this ahead of time and eating it for lunches throughout the week. Occasionally I’ll also top it with baked tofu to increase how filling it is, which turns the simple salad into a dynamic meal.
Preparing the dish is easy – just get the veggies ready, whisk the dressing, and toss them together!
To begin working the kale, I like to rip the leafy parts off the stems and then give it a rough chop. After washing the kale, massage the leaves to wilt them slightly. This process makes them easier to chew and enhances its flavour. To massage them, hold the leaves firmly and twist them within your hands. Through this process, the leaves will become a darker green and look more vibrant. Once all the leaves look like this, shred carrot, cabbage, and chop green onion, then mix together.
To create the salad’s dressing, whisk together the listed ingredients. If you don’t have tamari, you can use soy sauce to enhance the flavour. If you require this dish to be gluten-free, use extra tamari instead of soy sauce.
Toss the salad with your dressing and garnish with sesame seeds. Don’t forget, to make the dish more filling, you can also add on some baked tofu! Enjoy!
- • 1 bunch of kale (about 7-8 cups), stems removed and chopped
- • 2 large carrots (about 1½ C), shredded
- • ¼ red cabbage (about 1½ C), finely sliced/ shredded
- • ⅓ C green onion, chopped
- • 2 tbsp soy sauce
- • 2 tbsp tamari
- • 2 tbsp rice vinegar
- • 1½ tbsp sesame oil
- • 2 tbsp maple syrup
- • 3 small cloves garlic, minced (or ½ tsp garlic powder)
- • 1 tbsp fresh ginger, finely minced
- • Sesame seeds, to serve
- Remove the kale’s stems, wash leaves, and slice into bite-sized pieces. Place into a large bowl and massage the leaves until they turn dark green.
- Shred carrots and cabbage. Chop green onion and toss all with kale.
- Whisk remaining ingredients (except the sesame seeds) together to create the dressing and toss with the salad.
- If possible, let it sit in the fridge for an hour or two before serving.
- Top with sesame seeds and serve!