Napa Cabbage and Kale Slaw
 
Prep time
Total time
 
Recipe type: Side
Serves: 8
Ingredients
  • A medium head Napa cabbage (about 1 lb – about 6 cups sliced)
  • 1 bunch kale (about 7 oz – about 4 cups sliced)
  • 1 cup of grated carrot (about 3 medium carrots)
  • 4 green onions, chopped
  • 1 cup toasted sliced almonds
  • Dressing
  • ¼ cup canola oil
  • ½ cup rice vinegar
  • 1 Tbsp honey
  • ½” piece ginger root, peeled and grated
  • 1 medium clove garlic, minced
  • 1 tsp chickpea miso (or soy miso or soy sauce)
  • 1 tsp toasted sesame oil
  • 1 tsp salt
  • freshly ground black pepper to taste
Instructions
  1. Mix together dressing ingredients and microwave 1 to 1 ½ minutes to get pretty hot (not to boiling). Set aside and let cool while you prep the veggies.
  2. Remove tough stems from kale and slice leaves thinly.
  3. Cut slices crosswise once or twice to make them shorter.
  4. Mix sliced kale leaves and grated carrot and dressing and let sit 15 – 30 minutes to soften kale a bit.
  5. Cut Napa cabbage in half, top to bottom and remove core.
  6. Slice thinly and cut slices crosswise as necessary to get them to a good length.
  7. Mix Napa cabbage, green onion and toasted almonds in with kale, carrot and dressing and let sit 30 minutes to an hour.
  8. Serve at room temperature. (It can be served cold, too, but the flavors come through better at room temperature.)
Notes
Preparation time is 15 minutes, but there is an additional sitting/marinating time of 45 minutes.
Recipe by Savory Nature at http://savorynature.com/2014/04/10/napa-cabbage-and-kale-slaw/