Asian Napa Cabbage & Kale Slaw with Snap and Sweet Peas
2016-05-23 17:25:28
Serves 6
I combined some of my favorite ingredients to create this amazing Asian Slaw!
Ingredients
- 1/2 Napa cabbage, cored and shredded
- 1 bunch Tuscan kale, stemmed and leaves chopped
- 1/2 cup shelled fresh peas
- 1 cup snap peas, strings removed
- 1 avocado, sliced
- 1/4 cup sliced toasted almonds
- 2 tablespoons toasted sesame seeds
- 1/2 cup cilantro, chopped
- 1 tablespoon chopped chives
- 1 tablespoon grated lime zest
Dressing
- 3 tablespoons tofu (not firm)
- 2 tablespoons white miso
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons rice vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon finely grated, peeled fresh ginger
- 1 clove garlic, minced
- Kosher salt
- 2 tablespoons walnut oil
Instructions
- Make the dressing: Put tofu, miso, lemon juice, vinegar, mustard, ginger, garlic and 1/2 tsp salt in a blender and mix together. With the blender running, slowly add the oil being careful to cover the opening to keep it from splattering out. Season to taste and set aside.
- If you prefer to have your slaw more tender, put the cabbage in a bowl and add 2 teaspoons salt. Massage it into the leaves. Transfer the mixture to a colander and let it sit for about 1 hour. After an hour, rinse the cabbage under cold water and drain as much water out as possible by squeezing with your hands and then wrapping it in a cotton towel. (Alternately you can eliminate this process and serve it shredded raw, as is.)
- Fill a medium saucepan with water and bring to a boil. Blanch the snap peas for 60 seconds and remove with a slotted spoon to an ice bath to stop the cooking process, chill them and keep them bright green. Using the same saucepan of boiling water, blanch the sweet peas for 30 seconds. Pour them out into a strainer and then add them to the ice bath. When the vegetables have cooled completely drain them in a colander.
- Remove the snap peas and slice them on a diagonal into approximate 1 1/2” pieces.
- Return the cabbage to a clean bowl and add the kale, snap peas and sweet peas. When ready to serve the salad, add 3 tablespoons of the dressing and toss to mix. Taste and add more as needed. Leaving any juices behind, plate the slaw on a large platter and top with the avocado slices, almonds, sesame seeds, cilantro, chives and lime zest. Serve immediately.
Notes
- The only problem with this salad is that it will disappear very quickly right before your eyes so there is no hope of leftovers!
Adapted from
Adapted from
Delish-dish blog https://www.delish-dish.com/