lately, i'm using all my kale for green juice,
so my summer standby, asian kale slaw,
has become simply
make it like this:
1. chopped cabbage & other brassicas
brassicas = kale, collards, broccoli, cauliflower.
for the slaw in the picture, i used a base of chinese cabbage
and added grated kohlrabi & cauliflower.
2. dressing with an asian twist
2 parts canola oil + 1 part soy sauce + 1 part seasoned rice vinegar
plus a few drops of sesame oil
and if you're feeling fancy: dry mustard, garlic, salt, pepper
i added sliced almonds,
but crunchy noodles would be awesome.
top with some grilled tofu for a perfect vegan dinner.