| 17 | 15 | 180 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 6 |
| 1 tbsp | Soy sauce, tamari (for dressing) |
| 3 tbsp | Rice vinegar (for dressing) |
| 2 tbsp | Extra virgin olive oil (for dressing) |
| 2 tsp | Sesame oil (for dressing) |
| 1 tsp minced | Ginger root (for dressing) |
| 1 1/2 tbsp | Peanut butter, natural (for dressing) |
| 1 tbsp | Honey (for dressing) |
| 1 whole lime(s) | Lime juice (fresh) (for dressing) |
| 1 whole lime(s) | Lime peel (zest) (for dressing) |
| 1 dash | Sriracha (optional, for dressing) |
| 1 tsp | Sesame seeds (toasted, for dressing) |
| 2 cup | Kale (thinly sliced) |
| 2 medium | Carrots (julienned, or shredded) |
| 1 cup, shredded | Napa cabbage, raw (or thinly sliced) |
| 1 cup diced | Pineapple |
| 1 cup | Edamame (soybeans), cooked |
| 1 tbsp | Sesame seeds (toasted) |
To prepare the dressing: In a hand blender or food processor, blend all dressing ingredients: tamari, rice vinegar, olive oil, sesame oil, minced ginger, peanut butter, honey, lime juice, lime zest, sesame seeds and siracha. Pulse until all ingredients are well combined.
To prepare the slaw: In a medium bowl, combine the sliced kale, carrots, napa cabbage, pineapple, edamame, and sesame seeds.
Fifteen minutes before serving, toss slaw with just enough dressing to lightly cover. Let stand at room temperature until serving. (Refrigerate any leftover dressing for another use.)
Enjoy!
| Fruit | 0.4 |
| Meat Alternative | 0.4 |
| Vegetables | 1.3 |
