asian inspired slaw

today is wednesday which means it's our csa delivery day!  and by association it is also the day in which i try frantically to make room in my fridge for more farm-fresh produce.

today's salad-based lunch came together based on what i needed to eat: cabbage, kale, carrots & one lonesome green onion.  there are no measurements here because, well, i didn't measure anything!  but who really wants to measure anyway when making a salad?

{asian inspired slaw}

asian inspired slaw
cabbage {i used green}
kale {i used curly green but purple kale would look gorgeous in this!}
carrots
green onion
shelled edamame
unsalted peanuts

shred the cabbage and kale, slice the carrots into thin matchsticks and dice the onion.  combine in a large bowl with shelled edamame {remember to thaw in hot water if using frozen!} and chopped peanuts.  whisk together a dressing of oil, tamari, seasoned rice vinegar, fresh lime juice & a drop of agave for sweetness.  toss and serve.  or, let it sit and really marinated in the dressing for even more punch, but maybe a bit less crunch.

{crunchy & punchy}

 

{delicious too}

 crunchy and delicious.  make room in your belly for lots of this.  it's pretty fantastic.

you might have noticed that i didn't massage the kale, nor did i cook it, but that's because i find that if raw kale is shredded finely enough, the 'toughness' of it fades.  for real, i say that even the most skeptical of raw-kale eaters out there can handle it like this.  provided that they're not also adverse to deliciously tangy, pungent & sweet asian-inspired dressings of course.

what about you?  do you eat raw kale?  with or without massaging it?