Odd as it may be, I adore coleslaw.
I love traditional coleslaw as much as coleslaw with vinaigrette, spices, or pickled.
This particular recipe is my attempt at a coleslaw served at one of my favorite restaurants, Banderas.
It’s crunchy, bright, hearty, light, salty, and extremely nutritious. I mean, it haskale in it! Isn’t that suppose to be like the healthiest food on the planet?
This would be a great side dish of for just about any type of protein.
SO check out the video and let me know your thoughts. Enjoy!
Kale & Peanut Coleslaw
Yield: Serves 6
Prep Time:20 minutes
Cook Time:0 minutes
Total Time:20 minutes
- 6 cups of thinly sliced cabbage (I used a bag of pre shredded slaw mix)
- 3 cups of kale, chopped up
- 4 scallions, thinly sliced
- ½ cup parsley, chopped
- ¼ cup peanuts
- ½ tsp. minced ginger
- 1 clove garlic
- ¼ cup extra virgin olive oil
- 2 tbsp. rice wine vinegar
- The juice from ½ a lime
- 1 tbsp. water
- 1 tsp. honey
- 2 tbsp. cilantro
- 1 scallion
- Pinch of salt
Using a food processor, combine ginger, garlic, honey, water, oil, vinegar, cilantro, scallion and a pinch of salt. Continuously pulse the ingredients until everything is well combine and you have your dressing.
In a large bowl combine cabbage, kale, scallions and parsley.
Pour 2/3-cup of the dressing over the kale and cabbage mixture and combine well. Sprinkle in peanuts. Enjoy!
Make 6 cups.
Nutrients per 1-cup; Calories: 133; Total Fat: 9.2g; Saturated Fat: 1.2g; Cholesterol: 0mg; Carbohydrate: 12.6g; Dietary Fiber: 3.3g; Sugars: 4.9g; Protein: 4.4g