A few weeks ago I went out to eat at restaurant near work and had the most AH-mazing kale slaw. It was a special and will probably not to be on the menu again (at least that’s what the waiter said). How am I to resist a special kale slaw? It’s my kryptonite! My coworker and I ordered the slaw and on the first bite she realized it had garlic in it (she’s allergic to garlic!).
When the waiter came back, she asked for a different salad and just when he tried to take her plate away, I called dibs on her slaw. Yeah, I totally did that. The waiter gave me a weird look, but after a few bites of my own slaw I realized that there was no way in HECK I’d let any bit of that slaw go to waste.
Nope!
Not gonna happen.
My coworker got another salad while I ate my slaw and half of hers. I would have totally eaten her whole plate if the waiter didn’t give me the stink eye. Maybe he called dibs on the salad? I heard nothing. I was too busy figuring out what was in the slaw so I could recreate it at home.
My rendition here is pretty close. There’s a little less oil and I didn’t put the grated Pecorino cheese (weird, right?) in the slaw because I wanted to keep it vegan. What I came up with is an Asian inspired slaw that will have you eating off other people’s plates. There’s just something about that mint with the crunchy cabbage & kale in that tangy sweet sesame dressing. Straight up addictive, I say!
And we’re off!
Chopping time. Lots of greens up in this slaw.
Scallions CHOPPED.
Kale CHOPPED.
Kale, cabbage, mint & scallions in a bowl.
Dressing ingredients.
Dressing mixed.
Cashews chopped. The salad at the restaurant had peanuts in it. I didn’t realize I didn’t have peanuts until I went to pull them out for this recipe. Woops. I’ll use peanuts next time but these roasted cashews were bomb.
Nuts go in the bowl.
Dressing goes on top.
MIX!
My new slaw obsession is now yours.
Kale Cashew & Mint Slaw
serves 4
(original Shutterbean recipe)
- 1 bunch lacinato kale, shredded
- 2 cups cabbage, shredded
- 2 scallions, finely chopped (both white & green parts)
- 1/2 bunch fresh mint, roughly chopped
- 1/2 cup roasted cashews, chopped (peanuts can be used)
- 2 tablespoons agave syrup
- 2 tablespoons toasted sesame oil
- 4 tablespoons rice wine vinegar
- 1 inch piece ginger, grated
- 1 clove garlic, minced
- salt & pepper
Chop the kale, cabbage, scallions & mint and set aside in a large bowl. In a small bowl add the agave syrup, sesame oil, rice wine vinegar, ginger and garlic and stir. When ready to toss, add the chopped nuts to the large bowl and pour the dressing over the kale cabbage mixture. Thoroughly coat the kale, season with salt & pepper to taste.
