The Kale Slaw Phenomenon

Well, it was a few years ago now that Erika concocted the Deli's first Kale Slaw. Since that time Kale Slaw, in all its morphic states, has become a Deli staple. Nary a day goes by that the Deli cooks don't produce a Kale Slaw of some sort. And likewise, nary a day goes by that we don't receive a request for the Kale Slaw recipe.

While we readily give out Deli recipes, the Kale Slaw recipe does not exist. Rather, each cook has their own flavors and favorite ingredients that they tend to toss together under the umbrella title of Kale Slaw. This month I've decided to explore Kale Slaw and its many forms in an effort to respond to the many, many recipe requests we receive.

So, what is Kale Slaw anyway? Obviously, the key ingredient in the slaw is Kale—organic, fresh and raw. There are many different types of Kale, and the flavors of each type can vary with the season. Lahde recommends trying different types as the seasons change.

Other ingredients that tend to get tossed into the mix are grated carrots, toasted cashews, scallions, red cabbage, mung, sunflower or lentil sprouts, toasted sunflower seeds, marinated tofu, and a plethora of other veggies, seeds, and nuts, only limited by our imagination or pantry stock.

It is the dressing that varies so widely and distinguishes one slaw from another. I asked a few cooks and a few other Co-op folks who have begun to make their own variations at home what their dressing recipes were and here are their responses. Keep in mind that, in keeping with the original Slaw nature, exact measurements are an anomaly. Play around with these till you find one you like.

Kenna's working girl Slaw: equal parts or thereabouts Annie's Sesame-Ginger vinaigrette and Mayonnaise. Whisk together and pour over slaw veggies.

Laura's variation: Curry. Laura suggests finding a curry yogurt dressing and using that on Kale Slaw.

Kelly's variation # 264: 1 good daub veganaise, lime juice, rice vinegar, 1 good daub green chilies, fresh or dried basil, tamari, ginger, garlic.

Sarah Sarah's: Veganaise, lemon juice, sesame oil, tamari, ginger and garlic.

Kelly's variation # 173: Equal parts nut butter (I like almond, p-nut or cashew) and veganaise, rice vinegar, tamari.

Vicki's Kale Slaw: Mayonnaise, sour cream, garlic, ginger, marinated baked tofu, red onions, tamari, toasted cashews.

See also Kelly's Sesame-Gingered Kale
More on Kale

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