Ramen Kale Crunchy Slaw Recipe

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Kale, Glorious Kale 100 Recipes for Nature's Healthiest GreenJim Feiner’s kale slaw is a combination of cabbage, carrot, and kale that is colorful, crunchy, and tasty—perfect for a party or barbecue. Jim grew up working in a restaurant kitchen, specifically with his father at the Beach Plum Inn and Restaurant on Martha’s Vineyard, opened originally by his grandfather. So although he took over the family real estate business here on the island, he remains a very creative cook and has given me a number of good ideas for kale.

  • Yield: 10 Servings

Ingredients

  • 4 cups kale (about ½ bunch, stripped from stalk, cut into ¼-inch ribbons, rinsed, and dried)
  • 2 teaspoons olive oil
  • 2 pinches of kosher salt
  • 4 cups thinly shredded cabbage (a mix of red and green cabbages looks great)
  • 2 carrots, peeled and shredded
  • 1 (2- or 3-ounce) packet ramen noodles
  • 3 tablespoons sesame seeds, toasted
  • ¼ cup almond slices, toasted
Dressiing
  • 3 tablespoons unseasoned rice vinegar
  • 2 tablespoons sugar
  • ½ teaspoon kosher salt
  • 2 teaspoons tamari or soy sauce
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup olive oil
  • 2 tablespoons dark sesame oil
How to Make It
  1. Place the kale in a large serving bowl or dish and add the olive oil and salt. Massage the kale with your hands to soften and tenderize, about 2 minutes. Add the cabbage and carrots. Crush the ramen noodles in the package and toss with the salad.
  2. Make the dressing
  3. In a bowl, combine the vinegar, sugar, salt, tamari, pepper, olive oil, and sesame oil and mix well.
  4. Add the dressing to the salad 30 to 60 minutes before serving. Toss the dressing evenly to coat and mix in half of the seeds and nuts. Top with the remaining nuts when ready to serve.
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