Kaleslaw

Name: Kaleslaw
Yield: Serves 8
Ingredients: 1 10-ounce bunch kale, stems removed; 6 carrots, peeled; 1 red, yellow, or orange bell pepper, seeded, diced or thinly sliced; 1 1/2 cups kale-onaise

By Drew Ramsey, M.D.

July 30, 2015

Photo by Ian McSpadden

You may not think of coleslaw as sexy, and you'd be right—most coleslaw is far from a turn-on. But this colorful, lighter version brings the sexy back with superfoods like carrots and red, yellow, or orange bell peppers. It's also a great way to enjoy your kale in the raw.

Recipe notes

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Charred Cabbage With Shrimp Paste Butter

A little shrimp paste goes a long, long, long way in this delicious vegetable dish.

Mapo Tofu Salad

The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Brussels Sprouts Latkes

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.