STICKY TAMARIND RIBS WITH SWEET AND SPICY KALE MANGO SLAW
Provided by Katie Lee Biegel
Categories main-dish
Time 7h15m
Yield 4 to 6 servings
Number Of Ingredients 36
Steps:
- For the ribs and rub: Tear two sheets of aluminum foil (large enough to fully wrap each rack of ribs) and place each on a rimmed baking sheet. Place a rack of ribs on top of each. Mix together the dark brown sugar, chili powder, curry powder, salt, garlic powder, onion powder, black pepper and cayenne in a bowl. Reserve 1 tablespoon rub mixture. Evenly divide the remaining rub between the two racks of ribs and cover all surfaces of the fronts, backs and sides of each. Wrap tightly in the aluminum foil. Refrigerate for at least 4 hours and up to overnight.
- Preheat the oven to 500 degrees F.
- Bake the ribs 20 to 30 minutes. Reduce the heat to 250 degrees F. Continue to cook until the meat is tender, about 1 1/2 hours.
- For the sauce: In a medium saucepan over medium heat, heat the olive oil. Add the onion and saute until translucent, about 5 minutes. Stir in the ginger and the reserved spice rub and saute an additional minute to allow the spices to bloom. Add the ketchup, chicken broth, dark brown sugar, tamarind paste, Worcestershire sauce and garlic powder, and stir to combine. Reduce heat to a simmer and cook until slightly thickened, about 10 minutes.
- Remove the ribs from the oven and preheat the broiler to high.
- Remove the ribs from the foil and place them on the baking sheets. Spoon 3 tablespoons of the liquid that has gathered in the foil into the sauce and stir to combine. Brush the ribs generously with a few tablespoons of the sauce. Place under the broiler, rotating the baking sheet if necessary, until the sauce begins to brown and thicken, 3 to 4 minutes. Repeat with the remaining ribs. Transfer the ribs to a cutting board and brush with the sauce once again. Serve the ribs with additional sauce and the Slaw.
- For the dressing: In a small bowl, whisk together the lime juice, oil, vinegar, granulated sugar, ginger, salt, garlic and black pepper until emulsified.
- For the slaw: In a large salad bowl, combine the kale, cabbage, mango, bell pepper, scallions, chile, peanuts, cilantro and mint.
- Add the dressing to the slaw and toss to combine.
KALE SLAW WITH RED CABBAGE AND CARROTS
The variety of seeds and the kale make this a distinctive twist on coleslaw.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- In a small bowl, whisk olive oil, mustard, and apple-cider vinegar. Season with salt and pepper.
- In another bowl, combine kale, cabbage, carrot, parsley, and red onion with sunflower, pumpkin, and hemp seeds.
- Season with salt and pepper, drizzle with dressing, and toss to coat.
Nutrition Facts : Calories 111 g, Fat 7 g, Fiber 3 g, Protein 5 g, SaturatedFat 1 g
KALE SLAW WITH PEANUT DRESSING
An untraditional take on coleslaw, this salad has thinly sliced kale tossed with crunchy bell pepper and carrot slices. The slaw is finished with a salty peanut dressing and adds a fresh, vibrant note to your barbecue plate.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Toss kale, bell pepper, and carrots in a large bowl.
- Puree vegetable oil, cidervinegar, salted peanuts,light-brown sugar,and coarse salt in a blenderuntil smooth.
- Pour dressing over vegetables just beforeserving. Sprinkle with salted peanuts,coarsely chopped.
EASY KALE SLAW
Tangy and full of nutrition, kale comes alive in this slaw. The Key limes add brightness and flavor.
Provided by Candi B
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Place kale into a large bowl. Add carrots, onion, and cranberries. Toss to mix well.
- Whisk Key lime juice, lemon juice, mayonnaise, sugar, oil, salt, and pepper together in a separate bowl. Pour over vegetables and mix thoroughly. Refrigerate for 1 hour before serving.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 26.3 g, Cholesterol 2 mg, Fat 8.4 g, Fiber 4.3 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 234.6 mg, Sugar 9.4 g
KALE SLAW
Provided by Melissa d'Arabian : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place the kale into a salad bowl. Toss with the carrot, orange juice, lemon juice ,and salt, and using your hands, rub the acid into the kale. Let the kale sit a few minutes while you shock the onion. Prepare a large bowl of ice water and a saucepan with boiling water. Place the thinly sliced onion into the boiling water for 15 to 30 seconds, and then shock them in the cold water, stopping the cooking immediately. Drain the water and blot the onions with a paper towel. Add the onion, bacon, olive oil, salt and pepper and toss well. Add the mayonnaise and mix the slaw well. Refrigerate until ready to serve. Can be made several hours in advance.
Nutrition Facts : Calories 136 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 245 milligrams, Carbohydrate 15 grams, Fiber 3 grams, Protein 4 grams, Sugar 2 grams
KALE AND RED CABBAGE SLAW WITH WALNUTS
I can't remember where I heard or read about massaging raw kale with olive oil and a little salt, but it is a very effective way to soften the leaves just a bit if you are not cooking the kale. This briny slaw gets its crunch from red cabbage and walnuts.
Provided by Martha Rose Shulman
Categories dinner, salads and dressings, appetizer
Time 1h10m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Place the slivered kale in a large bowl. Sprinkle with salt and add 1 tablespoon olive oil. Toss together and massage the leaves with your hands for about 3 minutes. The kale will lose some volume.
- Add the cabbage and walnuts to the kale and toss together.
- In a small bowl or measuring cup, combine the rice vinegar, sherry vinegar, Dijon mustard, optional garlic, walnut oil, yogurt and salt and pepper to taste. Whisk together and toss with the salad. Taste and adjust seasonings. Cover and refrigerate for 1 hour or longer before serving. Toss again and serve.
Nutrition Facts : @context http, Calories 73, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 164 milligrams, Sugar 2 grams, TransFat 0 grams
SALMON BURGERS WITH LEMON-CAPER AIOLI AND KALE SLAW
Provided by Katie Lee Biegel
Categories main-dish
Time 1h20m
Yield 4 burgers
Number Of Ingredients 32
Steps:
- For the salmon burgers: Put the salmon, parsley, onion powder, salt, garlic powder, pepper, basil, egg and lemon zest in a food processor and blend until evenly mixed and the consistency of ground meat. Form into 4 patties and place on a baking sheet. Refrigerate for 20 minutes.
- For the lemon-caper aioli: While the salmon is chilling, make the aioli. Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.
- For the kale slaw: Combine the mayonnaise, yogurt, Dijon, vinegar, honey, celery seeds, salt and pepper in a bowl for the dressing. Add the dressing to a large bowl with the kale, cabbage and carrots and combine until everything is evenly coated. Top with the sunflower seeds.
- To cook the salmon burgers, heat the canola oil in a cast-iron skillet over medium heat. Cook the burgers until golden brown and crispy, 3 to 4 minutes per side.
- Toast and butter the buns. Serve the burgers on the buns with the aioli, tomatoes and watercress.
KALE SLAW SPRING SALAD
My parents and in-laws are retired and like to spend winters in Florida. This tangy spring salad welcomes the snowbirds back for our Easter celebration! -Jennifer Gilbert, Brighton, Michigan
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Combine kale and romaine. Add coleslaw mix, fennel, broccoli and red cabbage; sprinkle with feta cheese and sesame seeds. Toss to combine., Stir together olive oil and sesame oil. Whisk in honey, vinegar and lemon juice. Add pureed strawberries. Whisk until combined. Dress salad just before serving; top with sliced strawberries.
Nutrition Facts : Calories 192 calories, Fat 15g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 140mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
SHAVED BRUSSELS SPROUT AND KALE SLAW WITH PECORINO AND TOASTED HAZELNUTS
Provided by Guy Fieri
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Roughly chop the hazelnuts, and then spread them out on a sheet pan and roast in the oven until golden, 5 to 7 minutes.
- Wash and pat dry the Brussels sprouts and kale. Cut the Brussels sprouts in half lengthwise, through the stem. Using a sharp knife or mandoline, finely slice the Brussels sprouts crosswise to give you fine ribbons. Remove the tough stems from the kale leaves and discard. Stack the leaves up on top of one another and cut across the stem so it yields a similar shape to the shaved Brussels sprouts. Cut the sides of the apple off and cut into thin slices.
- To make the vinaigrette, combine the olive oil, champagne vinegar, Dijon mustard and some salt and pepper in a bowl, whisking together until lightly emulsified. To serve, mix the Brussels sprouts, kale and apple together well in a large salad bowl. Lightly dress with the champagne vinaigrette, and then top with shaved Pecorino and chopped toasted hazelnuts.
ASIAN KALE SLAW WITH GINGER PEANUT DRESSING
Steps:
- Instructions In a pan, toast the almonds until lightly golden and fragrant, 5-10 minutes. (Keep a close eye on them; nuts burn quickly.) Let cool. Combine all of the ingredients for the salad in a large mixing bowl. Combine all of the ingredients for the dressing in a food processor or blender; process until smooth and creamy. Pour the dressing over the salad and toss well. Serve immediately.
WINTER SLAW OF KALE AND CABBAGE
Crisp and creamy, this winter slaw features all the classics of coleslaw -- but with a twist. Swap lettuce for kale and purple cabbage, then coat them in a zippy vinegar dressing.
Provided by Annacia
Categories Vegetable
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In an extra-large bowl combine the kale, salt, and olive oil. Using your hands, rub the kale to help soften it and brighten its color (personally, I.
- prefer to steam it for a few mins). Rinse the kale in a colander under cool running water; drain well and return to the bowl. Add the savoy cabbage, purple cabbage, and carrots; toss to combine. Set slaw aside.
- For the dressing, in a food processor or blender combine the parsley, mayonnaise, sour cream, green onion, vinegar, tarragon, sugar, and garlic. Cover and process or blend to combine.
- Add the dressing to the vegetable mixture; toss to coat. Sprinkle pepitas over the salad.
SPICY CHICKEN, KALE, AND BROCCOLI SLAW SALAD
After an evening family workout, this kale and broccoli slaw salad answers the question, "What do I feel like making for dinner tonight?" Lazy, healthy, and quick, it is one of my husband's favorite composition salads.
Provided by Karen Barris Calabro
Categories Main Dish Salads
Time 15m
Yield 8
Number Of Ingredients 16
Steps:
- Combine chicken, romaine lettuce, kale, cabbage, bell pepper, apple, bean sprouts, broccoli slaw, radishes, edamame, and peanuts in a large bowl.
- Whisk satay sauce, chili sauce, sesame oil, and lime juice together in a small bowl. Pour over salad and toss to coat. Serve immediately.
Nutrition Facts : Calories 352.5 calories, Carbohydrate 31.8 g, Cholesterol 48.2 mg, Fat 14.5 g, Fiber 8.2 g, Protein 26.4 g, SaturatedFat 5.1 g, Sodium 444.7 mg, Sugar 15.7 g
WINTER SLAW OF KALE AND CABBAGE
Crisp and creamy, this winter slaw features all the classics of coleslaw -- but with a small twist. Swap kale for lettuce for a healthier version then the salad in the zippy vinegar dressing.
Provided by Annacia * @Annacia
Categories Other Salads
Number Of Ingredients 15
Steps:
- In an extra-large bowl combine the kale, salt, and olive oil. Using your hands, rub the kale to help soften it and brighten its color
- Rinse the kale in a colander under cool running water; drain well and return to the bowl. Add the savoy cabbage, purple cabbage, and carrots; toss to combine. Set slaw aside.
- For the dressing, in a food processor or blender combine the parsley, mayonnaise, sour cream, green onion, vinegar, tarragon, sugar, and garlic. Cover and process or blend to combine.
- Add the dressing to the vegetable mixture; toss to coat. Sprinkle pepitas over the salad.
DELI KALE SLAW (VEGAN FRIENDLY)
Another recipe my niece Next Jeneration shared with me. Fact: she stole the recipe ;). Amounts of ingredients are estimated-servings are estimated. I think green onions or a small amount of red onion diced small would be really good in this slaw.
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place the prepared vegetables in a large salad bowl. Toss.
- Whisk together the dressing ingredients and pour over the kale mixture.
- Stir well. Cover and refrigerate until ready to serve.
WINTER SLAW WITH KALE & CABBAGE RECIPE - (4.2/5)
Provided by á-10360
Number Of Ingredients 15
Steps:
- In an extra-large bowl combine the kale, salt, and olive oil. Using your hands, rub the kale to help soften it and brighten its color. Rinse the kale in a colander under cool running water; drain well and return to the bowl. Add the savoy cabbage, purple cabbage, and carrots; toss to combine. Set slaw aside. For the dressing, in a food processor or blender combine the parsley, mayonnaise, sour cream, green onion, vinegar, tarragon, sugar, and garlic. Cover and process or blend to combine. Add the dressing to the vegetable mixture; toss to coat. Sprinkle pepitas over the salad.
CILANTRO-LIME KALE SLAW WITH SEEDS
In this crunchy superfood slaw, protein-rich yogurt lends a low-fat creaminess to the dressing that coats the chopped blend of kale, cabbage, carrots, and mixed seeds.
Provided by Lauryn Tyrell
Categories Food & Cooking Salad Recipes
Time 50m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- In a blender or food processor, combine yogurt, jalapeño, cilantro, oil, honey, lime zest and juice, and 1/2 teaspoon and process until smooth.
- Transfer to a large bowl and toss with cabbage, kale, and carrot; season to taste. Sprinkle with seeds, toss to combine, and serve. Slaw can be transferred to an airtight container and refrigerated for up to 5 days.
KALE, CABBAGE AND BROCCOLI SLAW RECIPE - (4.5/5)
Provided by davidv
Number Of Ingredients 13
Steps:
- Place the cabbage, kale, broccoli, dill pickles, and golden raisins in large salad or mixing bowl; set aside. Place the mayonnaise, sour cream, pickle juice, celery salt, black pepper, and honey in a medium-size mixing bowl and whisk until completely combined. Pour the dressing over the salad and toss until fully coated.
KALE AND PUMPKIN FALAFELS WITH PICKLED CARROT SLAW
These turmeric-spiced pumpkin falafels come together in a food processor, then roast in the oven to golden-brown perfection. A punchy carrot slaw keeps things bright.
Provided by Donna Hay
Categories HarperCollins Fall Winter Kale Pumpkin Chickpea Carrot Vegetarian Soy Free Peanut Free Wheat/Gluten-Free Halloween
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 220°C (425°F).
- Place the pepitas into the bowl of a food processor and process until finely chopped. Add the kale, garlic, chickpeas, turmeric, coriander, salt and pepper and process until well combined. Add the pumpkin and stir through to combine. Shape large tablespoonfuls of pumpkin mixture into balls. Place on a baking tray lined with non-stick baking paper and flatten slightly. Brush well with oil, then bake for 25 minutes or until golden and crisp.
- To make the pickled carrot slaw, place the carrots, vinegar, honey, chile and coriander in a bowl and toss to combine. Set aside for 5 minutes to pickle.
- To serve, divide the pickled carrot slaw between bowls and top with pumpkin falafels and serve with yoghurt and tahini.
TIMESAVER KALE SLAW
Quick and easy salad.
Provided by Julia C Brogli
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 15m
Yield 12
Number Of Ingredients 9
Steps:
- Whisk balsamic vinegar, olive oil, honey, and lime juice in a large bowl. Add coleslaw mix, baby kale, red onion, and sunflower seeds; toss to combine. Season with salt and pepper.
Nutrition Facts : Calories 117.8 calories, Carbohydrate 10.8 g, Cholesterol 3 mg, Fat 8.1 g, Fiber 1 g, Protein 1.3 g, SaturatedFat 1.1 g, Sodium 28.9 mg, Sugar 4.1 g
NUTTY KALE SLAW
Coleslaw-style kale salad. Serve chilled!
Provided by Chef Cory 75 State St
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 40m
Yield 32
Number Of Ingredients 4
Steps:
- Mix kale, dressing, walnuts, and cranberries in a large bowl. Refrigerate until ready to serve.
Nutrition Facts : Calories 407 calories, Carbohydrate 30.9 g, Cholesterol 26.6 mg, Fat 31.3 g, Fiber 1.6 g, Protein 2.2 g, SaturatedFat 4.7 g, Sodium 617.6 mg, Sugar 23.5 g
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