Recipe: Asian Kale-slaw Salad

Prep Time: 20 minutes

Yield: A big bowlful

Recipe: Asian Kale-slaw Salad

Side Salad – Lunch or Dinner; gluten free and dairy free and vegan. Really delicious alternative to traditional coleslaw. A great way to eat raw kale with an amazing tasting dairy and gluten free dressing.

    Fresh Ingredients
  • 100g chopped curly kale
  • ½ a red cabbage
  • 2 large carrots
  • 1 red pepper
  • 1 inch ginger
    Store Cupboard Ingredients
  • 1 tablespoon tamari
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon lime juice
  • 2 tablespoons liquid coconut oil
  • 2 tablespoons tahini
  • 2 tablespoons honey
  • Chopping Board
  • Knife
  • Box grater
  • Tablespoon
  • Teaspoon
  • Microplane
  • Jam Jar
  1. Wash and chop the curly kale removing the tough stalks and add to your mixing bowl.
  2. Chop the red pepper into small bite sized pieces and add to your mixing bowl.
  3. Cut the red cabbage in half and remove any thick core and shred finely.
  4. Peel and grate the carrots and add to your mixing bowl. Give everything a good mix through with your hands.
  5. Make the dressing by grating the ginger until you have a teaspoon of it and add to the jam jar.
  6. Measure the rest of the ingredients into the jar - 1 tablespoon tamari, 3 tablespoons rice wine vinegar, 1 tablespoon lime juice, 2 tablespoons liquid coconut oil, 2 tablespoons tahini and lastly the 2 tablespoons of honey. If you rinse your tablespoon in boiling water after the coconut oil and tahini it helps the tahini and honey slide off the spoon.
  7. Put the lid on the jam jar and shake really well for the dressing to combine and come together.
  8. Taste the dressing and adjust to your taste or season with salt and pepper as necessary, then pour over the salad and mix really well with your hands. Serve straight away – great with grilled chicken or baked fish or even vege-burgers.

Recipe: Asian Kale-slaw Salad
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