Spring Slaw with Peanut Dressing

By / Photography By Brooke Allen | March 19, 2018

Ingredients

  • 1 small bunch green kale
  • ¼ — ½ head red cabbage, cored and thinly sliced
  • 2 carrots, peeled and shredded
  • 1 red bell pepper, thinly sliced
  • 1 orange bell pepper, thinly sliced
  • 3 green onions, chopped
  • ½ cup shelled edamame
  • ½ cup snow peas, ends snapped and strings removed
  • ½ cup cilantro, chopped
  • ⅓ cup basil, chopped
  • Peanuts
  • Avocado
Peanut dressing:
  • ⅓ cup rice wine vinegar
  • 3 tablespoons soy sauce
  • Juice of 1 lime
  • ½ cup peanut butter
  • 2 garlic cloves, minced

Preparation

Combine all dressing ingredients and whisk to combine. Set aside.  Bring a small pot of water to boil. Drop in edamame and cook for 4—5 minutes. Drain and cool.  Refill pot and return to stove to boil. Blanch snow peas for 1—2 minutes. Drain and cool. Thinly slice.  In a large bowl, combine kale, cabbage, carrots, red and orange bell peppers, green onions, edamame, snow peas, cilantro and basil. Toss to mix well.  Place salad in individual bowls. Drizzle with peanut dressing and garnish with peanuts and slices of avocado.

Ingredients

  • 1 small bunch green kale
  • ¼ — ½ head red cabbage, cored and thinly sliced
  • 2 carrots, peeled and shredded
  • 1 red bell pepper, thinly sliced
  • 1 orange bell pepper, thinly sliced
  • 3 green onions, chopped
  • ½ cup shelled edamame
  • ½ cup snow peas, ends snapped and strings removed
  • ½ cup cilantro, chopped
  • ⅓ cup basil, chopped
  • Peanuts
  • Avocado
Peanut dressing:
  • ⅓ cup rice wine vinegar
  • 3 tablespoons soy sauce
  • Juice of 1 lime
  • ½ cup peanut butter
  • 2 garlic cloves, minced
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