Saturday, May 23, 2015

Kale and Cabbage Slaw with Imitation Crab

What are you cooking for the Memorial Day weekend?  Most of us would be firing up the grill and barbecue some sausages, chicken, ribs, or anything that can be grilled, just for fun.  What’s about the side dish?   If you’re tired of the usual cabbage slaw with the creamy ranch dressing, I have another kind of slaw with a lighter version of the dressing for you to try and I promise that all of your guests would love it – Kale and Cabbage slaw with Imitation Crab and soy vinaigrette dressing.  This slaw can be made a few hours ahead before the grilling start so you won’t be sweating out trying to put everything together at the same time.   And don’t worry if someone doesn’t like kale, they would never know unless you say something.

By the way, the imitation crab can be omitted.  I put it in my slaw just because I had it in my refrigerator and was trying to use it up. It gave the slaw a refreshing taste actually. 

For the salad:  4-6 servings
2 cups imitation crab, shredded
2 cups kale, thinly sliced
2 cups cabbage, thinly sliced
2 cups red cabbage, thinly sliced
1 cup carrot, shredded
1/4 cup parsley, chopped
1/4 cup roasted peanuts (salted or unsalted), or other nuts of your choice     
For the dressing:
1/4 cup Ponzu soy dressing
3 tbsp. Rice vinegar
2 tbsp. sugar
1/4 tsp. ground black pepper
1 tbsp. garlic, finely chopped
1 tbsp. fresh ginger, finely chopped
1. Whisk all the dressing ingredients together until the sugar is dissolved, and set it aside.
2. In a large bowl, combine all the veggies, except the roasted peanuts, pour the dressing over, and toss well.    Then sprinkle with roasted peanuts, serve and enjoy!

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