For some reason, the idea of “slaw” never really appealed to me until recently. Maybe it’s because most slaws I’ve tried are loaded with mayo (not my thing), or because I was never drawn to cabbage at the grocery store, or maybe I just immediately thought of those moments when I was trying to “be polite” and force cole slaw down at grandma’s house (sorry grandma!). Who knows!
But over the past few years, as I’ve become more adventurous and knowledgable with food, I realized that slaw doesn’t just include those mayo-loaded-cole-slaw-looking-stereotypical-bbq side dishes. As my obsession with fish tacos began to form, I discovered that a crunchy, limey, avocado slaw is seriously the match made in heaven. And as I continued to play around in my kitchen, I realized that tangy, flavorful slaw makes the PERFECT side dish, salad, or canvas for a main dish for so many meals! Ohhh the opportunities!
So I did what most people do when they get really excited about a food— I bought a whole LOT of cabbage and just tried whatever came to mind with it! I made your typical vinegary slaw, I made avocado slaw, I made warm cabbage salads, and I finally made a heartier, leafier slaw that I was so excited about, I knew I had to share it here today! Yep, this is the one: Asian Kale Slaw with Miso Ginger Dressing.
I’m always looking for new and interesting ways to get more kale in my diet. As I’ve told ya’ll before, I have a love hate relationship with kale. I CAN NOT eat it raw, except if it’s massaged for 10 minutes in olive oil or dressing, and it has to be cooked in a certain way for me to enjoy it (preferably in soup). Yeah, kale and I have our days. But today was a good day for this nutritious leafy green because I mixed it with this gorgeous crunchy purple cabbage (ohh that COLOR!), some grated carrot, sesame seeds, and lots of my new favorite tangy miso ginger dressing. Mmmmm simple slaw heaven!
I love this slaw all by itself as a side dish, but I love it even more with a few extra toppings as a main dish. I made a huge batch over the weekend and we enjoyed it for a few days on our veggie bowls at lunch, as an easy weeknight side dish, and with a poached egg and some quinoa for dinner. Such an easy and delicious way to pack in those veggies— and prep ahead of time for a busy week!
Oh, quick and random before I say goodbye, but a few of you were asking me what kind of miso I use for this dressing. My favorite kind is this one, and I usually get it in the international aisle at my local Harris Teeter. One container usually lasts me a few months because you only need 2 tbsp at a time, so it’s a staple in my fridge!
Have a wonderful week everyone!