Recipe Favorites :: from the Community Garden

We love this recipe! It holds up well in the refrigerator and is also great mixed with hot rice, rolled in Swiss chard leaves and placed on the grill. Make some extra sauce to dip the roll up in.
with love, Oma and Lindy

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Kale Slaw w/ Ginger Peanut Dressing

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Servings: 6   Total Time: 20 Minutes

  • 4 cups chopped curly kale, thick stems removed (be sure it’s dry)
  • 3 cups prepared shredded red cabbage
  • 2 cups prepared shredded carrots 
  • 1 red bell pepper, sliced into bite-sized pieces
  • 3/4 cup slivered almonds
  • 1/2 cup chopped fresh cilantro

For the Dressing

  • 3 tablespoons creamy peanut butter (I used Almond butter)
  • 3 tablespoons unseasoned rice vinegar
  • 1 tablespoon fresh lime juice, from one lime
  • 3 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • 3 tablespoons honey
  • 1 large clove garlic, roughly chopped
  • 1-inch square piece fresh ginger, peeled and roughly chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon sriracha
  • 1/2 teaspoon Asian sesame oil

Instructions

  • Preheat the oven to 350°F. Line a baking sheet with aluminum foil or parchment paper.
  • Bake the almonds until lightly golden and fragrant, 5-10 minutes. (Keep a close eye on them; nuts burn quickly.) Let cool.
  • Combine all of the ingredients for the salad in a large mixing bowl.
  • Combine all of the ingredients for the dressing in a food processor or blender; process until smooth and creamy.
  • Pour the dressing over the salad and toss well. Serve immediately.