I know, I need to back away from the kale. It’s so 2013. Retro, almost? Can’t. Stop.
The thing about big salads is that when I make them they tend to wind up with loads of cheese, or bacon, or eggs, or other things that have more business being on a burger than atop a salad. Here, I mulched together only good things – kale, carrots, baby bok choy, broccoli slaw, red peppers, pea pods, cilantro, sunflower seeds – and tossed it all with sweet-tanginess spiked with sesame oil. I could feel myself becoming more virtuous as I ate it. And I’m pretty sure I can see better in the dark.
If I’m stingy with my words this week, it’s because I have a cookbook manuscript due in a little over a week (!!) and I’m a little tapped out. I’m powering through with slaw.
Asian Kale Slaw
1/4 cup canola or olive oil
1/4 cup soy sauce
1/4 cup rice vinegar
2 Tbsp. brown sugar
2 Tbsp. mirin (rice wine – optional)
1 Tbsp. grated fresh ginger
2 garlic cloves, crushed
1 tsp. sesame oil
1 bunch kale, thinly sliced (discard stems)
2 cups broccoli slaw
2 baby bok choy, thinly sliced (optional)
1-2 carrots, coarsely grated
1/2 red pepper, thinly sliced
a few pea pods, sliced or chopped
a couple green onions, chopped
a handful of fresh cilantro (optional)
a handful of peanuts or sunflower seeds
To make the dressing, shake all the ingredients up in a jar. Thinly slice all the veggies into a bowl, drizzle with dressing and toss to coat well. If you like, let the mixture sit for a bit to marinate – this will help tame the kale. Sprinkle with sunflower seeds or peanuts and serve.