Ingredients
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2 cup finely shredded red cabbage
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1 cup chopped fresh tomato
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1 fresh jalapeño or Fresno pepper, stemmed, seeded if desired, and sliced*
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1 teaspoon sambal oelek (Asian chile garlic sauce)
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2 tablespoon rice vinegar
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1 tablespoon reduced-sodium soy sauce
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1 tablespoon olive oil
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4 large portobello mushrooms, stems removed and sliced
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2 medium red and/or yellow bell peppers, cut into strips
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1 tablespoon grated fresh ginger
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4 cloves garlic, minced
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Salt and black pepper
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12 lacinato kale leaves, thick stems removed*
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1 recipe Cashew-Cilantro Cream
Directions
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For slaw, in a medium bowl combine the first six ingredients (through soy sauce). Toss to combine. Cover and chill until ready to serve.
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In a large skillet heat oil over medium-high. Add mushrooms and peppers. Cook, stirring occasionally, until tender, about 8 minutes. Stir in garlic and ginger. Cook and stir 1 minute more. Season to taste with salt and black pepper.
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To serve, arrange kale leaves onto a platter or plates. Spoon Cashew-Cilantro Cream onto leaves. Using a slotted spoon, spoon hot mushroom mixture onto each leaf. Top with slaw.
Cashew-Cilantro Cream
In a small bowl combine 1 cup raw unsalted cashews and enough boiling water to cover. Let stand, covered, 15 minutes; drain. Rinse and drain again. In a blender or food processor combine cashews, 1/2 cup water, 1 clove garlic, 2 tablespoons chopped fresh cilantro, and 1/8 teaspoon salt. Cover and blend 5 minutes or until smooth and creamy. Store in the refrigerator up to 1 week.
Kale Tip
To make the kale leaves more tender, drizzle them with 2 tsp. olive oil and sprinkle with 1/4 tsp. salt; toss to combine. Massage the leaves with your hands until completely coated with oil and the green color deepens.
*Hot Peppers
Chiles, such as jalapeno or poblano peppers, contain capsaicin, which gives them their spicy heat and will cause a long-lasting burnign tingle on your skin. To avoid this, wear plastic or rubber gloves when working with chiles. If they touch your hands, wash with soapy water.
Nutrition Facts (per serving)
| 198 | Calories |
| 13g | Fat |
| 18g | Carbs |
| 8g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 198 | |
| % Daily Value * | |
| Total Fat 13g | 17% |
| Saturated Fat 2g | 10% |
| Sodium 376mg | 16% |
| Total Carbohydrate 18g | 7% |
| Total Sugars 7g | |
| Protein 8g | 16% |
| Vitamin C 114.7mg | 127% |
| Calcium 152mg | 12% |
| Iron 2.9mg | 16% |
| Potassium 801mg | 17% |
| Folate, total 77mcg | |
| Vitamin B-6 0.5mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
