Asian Kale ‘n Pineapple Slaw
The next time you’re invited to a BBQ, potluck or picnic, consider whipping up this flavorful Asian-inspired slaw. The peanut butter along with the fresh lime juice and zest in this vinaigrette really makes this slaw “pop.” Colorful, healthy and fun, this simple to make slaw has been quite a hit at our house and pairs perfectly with yummy Grilled Asian Burgers.
Recipe Inspired by: Asian Slaw via Allrecipes.com
Yield: about 6 servings
Recipe Inspired by: Asian Slaw via Allrecipes.com
Yield: about 6 servings
Ingredients
Dressing
- 1 teaspoon minced fresh ginger
- 3 tablespoons unseasoned rice vinegar I used Spectrum or Trader Joe’s
- 2 tablespoons almond oil or extra-virgin olive oil
- 2 teaspoons toasted sesame oil I use Eden’s
- 1 ½ tablespoons all-natural no-stir peanut butter I use Whole Foods 365
- 1 tablespoon reduced-sodium tamari or soy sauce
- 1 tablespoon honey
- Zest and juice from 1 lime about 2 teaspoons juice
- Dash of Sriracha or other hot sauce, optional
- 1 teaspoon toasted sesame seeds
Slaw
- 2 cups thinly sliced raw kale
- 1 cup julienned or shredded carrots packaged is fine
- 1 cup thinly sliced Napa or green cabbage
- 1 cup fresh pineapple chunks
- 1 cup shelled cooked edamame
- 1 tablespoon toasted sesame seeds
Instructions
- Dressing: in a hand blender or food processor, blend all ingredients together well.
- Slaw: in a medium bowl, combine all ingredients.
- Assembly: Fifteen minutes before serving, toss slaw with just enough dressing to lightly cover. Let stand at room temperature until serving. (Refrigerate any leftover dressing for another use.)
Notes
Make Ahead and Storage Tips: slaw may be prepared undressed up to 2 days ahead. Cover and refrigerate. Dressing may be made up to 2 days ahead. Store, covered in refrigerator; whisk before adding to salad. Dressed salad is best served that day.
New to almond oil? With its lighter and pleasantly somewhat sweet taste, almond oil is a wonderful choice to use in non-savory dressings. If not available, olive oil is just fine.
During farmers’ market season, have fun experimenting with any veggies that can be cut into matchsticks or shredded. Daikon, beets, broccoli, sunchokes would all be lovely choices.
Timesaver: instead of preparing vegetables by hand, you may shred them using a food processor or mandolin.
Delicious served with: Grilled Asian Burgers and Chicken Satay with Tamari-Peanut Dip.
Other easy salads to enjoy: Artichokes ‘n Hearts of Palm Salad, Jicama, Carrot and Apple Slaw and Caprese Salad.
