Our Super Slaw Salad is a great way to eat the rainbow - and it’s as delicious as it is healthful.

This dish is a spring specialty in our Good Clean Kitchen! It’s packed full of crisp cabbage, carrots, bell peppers, tasty edamame, sesame seeds, crunchy sesame seeds and fresh cilantro. The Sesame Ginger Dressing is super tasty and honestly one of our favorite dressings. It’s the “special sauce” for this slaw recipe, and for many other salads on our menu.

The great thing about the recipe is that you can use of many of the pre-prepared veggies that are available at the market - like shredded coleslaw, cut jicama, grated carrots, and shelled edamame. This slaw pairs well with baked tofu, any simply prepared fish or chicken dish, or is wonderful on it’s own.

This recipe makes a lot, so you will have plenty leftover for lunch!

Super Slaw With Sesame Ginger Dressing

For the Slaw

1 bunch curly green kale, finely chopped
2 cup purple or green cabbage, shredded (or use a combination of both colors!)
1 jicama, cut into matchstick pieces
2-3 carrots, shredded
1 red bell pepper, thinly sliced
1 cup cooked and shelled edamame
1/2 cup cooked brown rice or jasmine rice
1/4 cup toasted sesame seeds
1/2 cup loosely packed chopped fresh cilantro
Optional toppings: chopped peanuts, scallions, avocado

For the dressing

1/4 cup honey
1/4 cup olive oil
1/4 cup unseasoned rice vinegar
1 tablespoon tamari or coconut aminos
1 teaspoon toasted sesame oil
1 tablespoon natural peanut butter (We like 365 Whole Foods Brand - No stir!)
1/2 teaspoon salt
1 tablespoon minced fresh ginger
1 large garlic clove, minced

Instructions

In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.

Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary ( We usually add a bit more salt.) Serve cold. This slaw is best served fresh, but leftovers will keep in a covered container in the refrigerator for a few days.