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.
What is ponzu sauce?
A citrus-flavoured soy sauce, ponzu can be found in grocery stores in the Asian section.
Serving options
You can make this salad up to 2 days ahead. Just be sure to leave fruit, nuts, wonton crisps, and coconut separate and add just before serving. This dish is delicious served with veggie burgers, pulled pork on a bun, or tucked into a banh mi sandwich.
Crunchy Cabbage and Kale Salad with Thai Dressing
Ingredients
- 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
- 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:
- calories153
- protein3 g
- fat9 g
- sat. fat3 g
- total carbohydrates18 g
- sugar7 g
- fibre4 g
- sodium105 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.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
