A bright and fresh summer salad. Kale, carrots and cabbage tossed in a orange sesame dressing.
Keyword: cole slaw,, kale
Author: Trish Cowper | the infinebalance food blog
1/3cupfresh squeezed orange juice
1/3cupseasoned rice vinegar
1/4cupgrape seed oil or other mild tasting oil
1teaspoondark sesame oil
salt and pepper to taste
1/2a large cabbage shredded
2cupskale leave thinly sliced
2cupsfresh or frozen corn
2medium carrotspeeled, coarsely grated
1medium red bell pepperstemmed, cored, cut into thin strips
1fresh jalepeno finely choppedoptional
6medium green onionsthinly sliced
1/2cupchopped fresh cilantro
For the dressing:
In a mason jar with a lid, mix together orange juice, oil, vinegar, mirn and sesame oil. Add a generous pinch of salt and pepper. Place lid tightly on jar and shake well to blend. Taste for seasonings. Set aside.
For the salad:
Thinly slice cabbage (I used my food processor with a largest grater attachment, but it could be thinly sliced with a knife). For the Kale, stack the leaves on top of each other, roll into a cigarette shape, then thinly slice crosswise.
Toss all remaining ingredients, except sesame seeds, together in a large bowl- cabbage, kale, corn, carrots, bell pepper, green onions and cilantro.
About fifteen minutes before serving toss salad with dressing and sesame seeds.
Dressing and salad can be prepared ahead of time. Toss together just before serving with sesame seeds. Salad is best when fresh, although will keep for a day or two once tossed with dressing - however, it loses some of its crunch.