Super kale slaw recipe

Amanda Leveroni and Paige Nies
Bacio catering, carryout and eatery, Chico

"This is another customer favorite that we don't dare take off the menu," Amanda Leveroni said, describing a confetti of vibrantly colored vegetables tossed in a sesame soy dressing.

Ingredients

Slaw
1 bunch kale, ribbed and chopped small
1/4 head green cabbage, chopped small
1/4 head red cabbage, chopped small
1/2 red bell pepper, 1/4-inch dice
3 scallions, 1/4-inch slice
2 carrots, 1/4-inch dice
1 tbsp. sesame seeds, for garnish

Dressing
1/4 cup tamari
1/4 cup lemon juice
Juice of 1/2 orange
1 tbsp. sesame oil
1 tbsp. molasses
1/2 tsp. red pepper flakes
1/4 cup olive oil
1/4 cup vegetable oil

Directions

Chop all vegetables for the slaw to roughly the same size. Pieces don't need to be perfect—a rustic slaw is the idea. Set aside. Combine all dressing ingredients, whisking in oils last. Slaw is best dressed to serve. Top with sesame seeds.

Serves 6 to 8