Asian Kaleslaw
1 bunch kale, washed and shaken dry
1/4 cup raw peanuts
1/4 cup sesame seeds
1 medium carrot, julienned
3 – 6 radishes, scrubbed, halved and thinly sliced
2 tbsp soy sauce (I use low-sodium)
2 tbsp rice wine vinegar
2 tbsp toasted sesame oil
1 tbsp maple syrup
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp ground cayenne pepper
Remove the stem ends from the kale. Stack 4 or 5 leaves on top of each other: slice lengthwise, along the stem, and stack each half. Roll tightly into a cigar shape, then thinly slice (chiffonade) the leaves crosswise. Transfer to a large bowl and repeat until all kale is sliced.
Combine dressing ingredients in a jar or bowl: shake or whisk vigorously until well blended. Taste and adjust seasonings or proportions. Pour over kale, tossing to coat well. Prep the remaining vegetables and add to the bowl.
Toast the peanuts and sesame seeds in a large dry skillet over medium heat until fragrant and just beginning to brown, about 3 – 4 minutes. Add to the kale and toss several times. Allow to rest, tossing now & then, until kale wilts slightly under the dressing, about 15 minutes or longer. Serve at room temperature or cold from the fridge. Serves 6 as a side.

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