Sesame Ginger Kale Slaw Recipe
Shredded green kale and red cabbage massaged in a sesame ginger dressing (GF,V)
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Ingredients
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Slaw
Sesame-Ginger Dressing
Method
Slaw
Prepare and shred greens
Wash the kale thoroughly and dry well. Remove and discard the thick ribby stems. Stack leaves, roll loosely, and slice crosswise into very thin ribbons until you have about 6 cups packed. Finely shred the red cabbage and measure 3 cups packed. Peel and julienne or grate the carrot to make 1 cup.
Massage kale
Place the shredded kale in a large mixing bowl. Sprinkle with 1/4 teaspoon salt and using clean hands, massage the kale for 2–3 minutes until the leaves soften and darken slightly. Massaging reduces bitterness and tenderizes the kale so it blends well with the dressing.
Combine slaw vegetables
Add the shredded red cabbage, carrot, and sliced green onions to the massaged kale. Toss gently to combine and set aside while you make the dressing so flavors can relax together.
Sesame-Ginger Dressing
Mix base ingredients
In a small bowl or jar, combine 2 tablespoons toasted sesame oil, 1 tablespoon neutral oil, 3 tablespoons rice vinegar, 2 tablespoons tamari (or soy sauce), 1 tablespoon grated fresh ginger, and 1 teaspoon minced garlic.
Finish and adjust dressing
Whisk in 1 tablespoon maple syrup, 2 tablespoons fresh lime juice, and 1 teaspoon tahini (or peanut butter) until smooth. Add 2 tablespoons water to thin to a pourable consistency. Stir in 1/4 teaspoon red pepper flakes (optional) and 1/4 teaspoon salt. Taste and adjust: add more lime for brightness, more maple for sweetness, or more tamari for saltiness. If too thick, add water 1 teaspoon at a time until desired texture.
Emulsify
If using a jar, seal and shake vigorously for 20–30 seconds to emulsify. If whisking, whisk briskly until all ingredients are fully incorporated and the dressing is smooth and slightly glossy.
Assemble & Serve
Pour about three-quarters of the dressing over the prepared slaw and toss thoroughly with tongs or salad servers to coat all the ingredients. Taste and add more dressing as desired — reserve the remainder to serve on the side.
Let the slaw rest for 10–15 minutes at room temperature to allow flavors to meld and the cabbage to soften slightly. Toss again just before serving.
Garnish with chopped cilantro (if using) and sprinkle the toasted sesame seeds over the top. Serve chilled or at room temperature.
Store any leftover dressing separately in the refrigerator up to 5 days. Keep dressed slaw in an airtight container for up to 2 days; the texture will soften over time but remains flavorful.