Wednesday, October 19, 2011

Peanut kale slaw

Breakfast: Scrambled tofu with bread

Lunch: A veggie burger with home fries and peanut kale slaw

Dinner: Lentil shepherd's pie with sweet potato mash

Kale is one of those foods that's really come to the fore in recent years. It's actually a form of cabbage, and it's currently enjoying a huge surge in popularity because it is so damn good for you, while tasting a lot more interesting than its boring cousin. It contains beta carotene (for night vision!), and vitamins K and C as well as calcium, which makes it a great choice for vegans worried about their calcium intake.

I had heard many good things about Fresh's new kale slaw, only to be somewhat underwhelmed a couple of weeks ago when I actually got to try it. It's rare that Fresh meals aren't a hit with me, so I can only assume it's because of my hatred of mayo and its vegan incarnation Nayonnaise.

With that in mind I set about making a slaw without this horrible ingredient, and turned to peanut butter to do so. Obviously this tastes different to normal slaw, but I love it!

You'll need:
(Feeds 2-3 as a side)
2 packed cups kale, chopped into thin strips
1 cup carrot, grated
1 heaping tbsp peanut butter
2 tbsp apple cider vinegar
3 tbsp water
2 tbsp olive oil
1 tsp sugar
juice of 1/2 lime

Dry fry the kale for 2-3 minutes, until beginning to crisp
Remove from the heat
Mix the peanut butter, vinegar, water, olive oil, sugar and lime together in a bowl
Toss the kale and carrot together in a bowl
Toss well with the peanut dressing and serve

This serves fantastically in the fridge and even works as a side for a savoury breakfast the next morning!

Interestingly, kale also contains sulforaphane, which has great anti-cancer properties. Gotta love foods that taste great and might save your life!

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