Asian Kale Salad

My love affair with kale continues.  Butcher and Bee, a local restaurant here in Charleston, makes a kale slaw that is so freaking good. I order a side of it every time I eat there.  This was my attempt to create a similar version and I must say it comes pretty darn close.  They serve theirs with crushed peanuts on top but I didn't have any on hand- so add them if you wish.  This saves well in the fridge for a few days although mine only lasted two days I devoured it.  You could easily sub shredded napa cabbage for the Brussels Sprouts if you prefer.  It makes a delicious lunch served with the Tomato Ricotta Toast I posted Monday.  

Enjoy!

 || A S I A N   K A L E  S A L A D ||

- 1 pound kale. stemmed and thinly sliced

- 2 tablespoons canola oil

- 8 Brussels sprouts halved and thinly sliced

- 1 clove garlic, minced

- 1.5 tablespoon rice vinegar

- 1 tablespoon soy sauce

- 2 teaspoons toasted sesame oil

- 1/2 teaspoon red pepper flakes

- optional crushed peanuts

In a large bowl toss kale together with 1 tablespoon canola  and salt.  Rub in to soften.  Add in Brussels sprouts and toss.  

In a small bowl whisk together garlic, vinegar, soy sauce, sesame oil, red pepper flakes and tablespoon canola oil.   Pour dressing over greens.  Sprinkle with crushed peanuts if desired.