Nothing pairs with summer grilling like a great slaw. Although I love the classic sweet mayo based coleslaw, I also find the lighter (and healthier) taste of this Asian slaw delicious and refreshing paired with fish or chicken.
Asian Cabbage & Kale Slaw
4 Cups Kale washed with ribs removedthen rolled and sliced thin (chiffonade)
4 Cups Red Cabbage, thinly sliced
2 Carrots, large- shredded
¼ Cup GF Tamari or Soy Sauce (use Tamari for gluten free)
¼ Cup Lemon Juice
¼ Cup Napa Valley Naturals Grapeseed Oil*
2 Tbls. Grated Ginger, fresh
2 Tbls. White Vinegar
2 Tbls. Napa Valley Naturals toasted Sesame Oil*
1 Tbls. Bourbon Barrel Smoked Sesame Seeds*
Toss together the kale, red cabbage and carrots in a large bowl. In a separate bowl, add all the vinaigrette ingredients together and whisk until thoroughly blended. Pour ½ the vinaigrette over the slaw and toss. Serve immediately or chill for 1 hour. Taste and apply more dressing if needed.
Save left over vinaigrette use over green salad, toss with Asian noodles for a delicious Asian pasta salad, or use as a flavorful marinade. Delicious on tuna or chicken.
*Ingredients available at à la Maison in Baldwinsville, NY or contact us at www.alamaisonaccents.com