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Food

Crunchy Cabbage and Kale Salad with Thai Dressing

Serves 8

Written by
Crunchy Cabbage and Kale Salad with Thai Dressing

There’s slaw that most of us are familiar with and then there’s our Crunchy Cabbage and Kale Salad that puts an entirely new spin on what a cabbage and kale salad should taste like. A great stand-alone dish, this can also be served with grilled meats or seafood.  

Ingredients

Thai dressing
  • 2 Tbsp (30 mL) fresh lime juice
  • 2 Tbsp (30 mL) extra-virgin olive oil, plus a little extra for wonton wrappers
  • 1 Tbsp (15 mL) ponzu sauce (see tip)
  • 2 tsp (10 mL) ginger paste 
  • 2 tsp (10 mL) toasted sesame oil
  • 1 tsp (5 mL) brown sugar
  • 1 garlic clove, peeled, smashed, and minced  
Crunchy salad
  • 12 wonton wrappers
  • 2 cups (500 mL) baby kale
  • 2 cups (500 mL) finely shredded red cabbage
  • 2 cups (500 mL) finely shredded green cabbage
  • 1/2 thinly sliced red onion, separated into rings
  • 2 Thai red chili peppers, seeded and slivered
  • 2 nectarines, peaches, or granny smith apples cut into wedges
  • 1/2 cup (125 mL) mixed minced fresh cilantro and mint
  • 1/4 cup (60 mL) unsalted, roasted nuts such as peanuts or cashews, finely chopped
  • 1/4 cup (60 mL) toasted large-flake, unsweetened coconut

Nutrition

Per serving:

  • calories 153
  • protein 3 g
  • fat 9 g
    • sat. fat 3 g
  • total carbohydrates 18 g
    • sugar 7 g
    • fibre 4 g
  • sodium 105 mg

Directions

01
In medium bowl, combine dressing ingredients and whisk until blended. Add salt and pepper to taste, if you wish. Set aside. Can be made ahead and refrigerated until ready to serve.
02
Preheat oven to 400 F (200 C). Line baking sheet with parchment paper. Set aside.
03
Lightly brush or spray wonton wrappers with olive oil. Cut wonton wrappers into 1/2 inch (1.25 cm) -wide strips and lay out on lined baking sheet in a single layer. Bake in preheated oven for 6 to 8 minutes, or until crisp and golden. Set aside.
04
In large bowl, place kale with a drizzle of dressing. Using your fingertips, rub dressing into kale leaves to soften leaves. Add cabbage, onion, chilies, fruit, and herbs. Drizzle with remaining dressing and toss to evenly blend. To serve, sprinkle with crispy wonton strips and nuts. Scatter with toasted coconut.

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