Curly Kale and Mung Bean Slaw
I have eaten and made lots of coleslaw in my life but so far have not made cabbage taste so good as this recipe. I’m pretty pleased with myself. I love this recipe for many reasons. One because it’s inexpensive, two you get literally a bucket load, three it’s healthy and classed as a super food and four it’s just simply brilliant!
I make this recipe if I need to feed a lot of people and am not quite sure about everyone’s taste.
This dish goes with a lot of eating occasions such as a BBQ, hot or cold buffet or even a lovely roast. I made this slaw on Sunday to accompany quarter roast chickens and a sesame toasted rice salad ,it got the thumbs up around the table.
I have selected four different kinds of cabbage for this recipe. Curly Kale is in season at the moment and I simply love it. We have had curly kale at least three times a week for the past three weeks in many different recipes, buttered curly kale mashed potato, curly kale and mung bean slaw, curly kale and black bean stir fry etc…
The other cabbages are Chinese cabbage that I treat like a salad most of the time, white cabbage and red cabbage. The last two are only pleasant to eat raw if you slice it ultra thin and use a heavy vinaigrette or mayonnaise based sauce to penetrate the tough leaves. I have chosen to use a lovely lime and soy vinaigrette and let the slaw macerate for at least 30 minutes at room temperature before being served.
- 150g Chinese cabbage
- 100g red cabbages, approximately ¼ of a small cabbage
- 100g white cabbage, approximately ¼ of a small cabbage
- 100g bean shoots
- 100g curly kale
- 50g mung beans, plus extra for garnish
- 40g toasted peanuts, plus extra for garnish
Wash all the cabbages and let them drain in a colander.
Finely shred the Chinese cabbage and curly kale with a sharp knife.
Use a mandolin to slice the red and white cabbage super finely.
Mix all four cabbages together add the bean shoots, toasted peanuts and mung beans.
Lime and Soy Vinaigrette
- 15g lime juice, about ½ lime
- 15g sesame oil
- 10g honey
- 10g rice wine vinegar
- 10g soy sauce
Small pinch of salt and freshly ground black pepper.
I used a small jar with a lid that fits tightly to make this vinaigrette.
I weigh all the ingredients directly into the jar this way I know it’s accurate.
As the soy sauce can be very salty, season the vinaigrette very lightly with salt and freshly cracked black pepper.
Secure the lid tightly and shake the jar vigorously to emulsify the vinaigrette.
Pour the vinaigrette over the slaw, mix well and let the slaw macerate at least 30 minutes at room temperature before serving.
Garnish the salad with extra toasted peanuts and mung bean.
Makes a lot of slaw (this recipe makes about 12 portions)