Photo: Johnny Autry; Styling: Cindy Barr
Yield
Serves 6 (serving size: 1 cup)

How to Make It

Combine rice vinegar, soy sauce, sesame oil, brown sugar, and chili garlic sauce in a bowl. Add kale, cabbage, carrot, bell pepper, radish, and cilantro; toss. Let stand 8 minutes.

Ratings & Reviews

purplem0nkey's Review

purplem0nkey
February 02, 2015
The rich spicy soy dressing goes really well with the nutty flavor of the kale. To save time I also use pre-package kale and cabbage mix from whole foods and added some cherry tomatoes, extra shredded carrot, cucumber, toasted slivered almonds and cranberries. I omit the radishes. Even my husband who doesn't like kale said it was good. I made ahead and let it "marinade" for several hours before serving.

KWendel's Review

KWendel
August 22, 2014
I love this recipe! Not sure why the previous reviewer had such a poor experience. I have made it multiple times, including for huge parties, and it is invariably the recipe that everyone wants. My boyfriend asks me to make it two or three times a week. So here is what I do - I buy the Kale salad mix at Whole Foods which contains cabbage and shredded carrot. I triple the dressing ingredients, except for the dark sesame oil which I leave at the 2 teaspoons. I add pumpkin seeds, cherry tomatoes, slice zucchini, and cucumber. Sometimes I add in bean sprouts or sunflower seed sprouts. It is absolutely divine! Make it. You will not be sorry.

Suze02's Review

Suze02
April 20, 2013
Maybe should have let it sit longer for the flavors to meld