More kale! ?These days I’m constantly looking for great ways to use the ever-abundant kale supply coming out of our garden. Today I give you my version of an old Martha Stewart recipe (from 2009), to which I made a few changes. ?1.) I lowered the oil content from 1/2 cup to 2 tablespoons (and I used olive oil); 2.) I used julienned carrots instead of “coins”; and 3.) I “massaged” the kale– which is just rubbing the sliced raw kale for a very few minutes to break down some of the connective tissue of the kale leaves so that it is softer.
I really liked the idea of the peanut dressing, and it is a delicious, but not heavy, dressing for this salad. ?I thought of a few changes I could make next time I prepare this: add some grated ginger to the dressing; add some Sriracha sauce; use small cubes of cooked sweet potato instead of the carrots; use rice vinegar instead of cider…
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BRYANNA’S LOWER-FAT KALE SLAW WITH PEANUT DRESSINGServes 6
10 cups of thinly sliced kale (wash, drain and strip from stalks before slicing crosswise)
1 tablespoon olive oil1 red bell pepper, seeded and thinly-sliced2 medium carrots, julienned (I used a julienne vegetable cutter/peeler– see this post about the one I prefer)Dressing:6 tablespoons Oil Substitute for SaladDressing1/4 cup apple cider vinegar1/4 cup salted peanuts2 tablespoons packed brown sugar
1 tablespoon olive oil1/2 teaspoon coarse saltTopping:1/4 cup salted peanuts
Toss together the sliced kale and the first 1 tablespoon of oil in a large bowl. Mix and lightly squeeze or rub the kale for a couple of minutes, just to soften the kale a bit.
To make the Dressing, add the Oil Sub, vinegar, 1/4 cup peanuts brown sugar, 1 tablespoon olive ??oil and salt to your blender and mix at high speed until smooth.
Pour the dressing over the vegetables and toss well. Sprinkle with 1/4 cup salted peanuts, whole or coarsely chopped—your choice!
Enjoy!
The kitchen journal of a vegan food writer…For the 21st
century we need to learn to cook for ourselves again,
and learning to cook vegan can be a bit intimidating.
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Bryanna Clark Grogan, author of 8 published vegan cookbooks and The Vegan Feast quarterly cooking newsletter. Moderator of the beginners’ vegetarian forum on vegsource.com.