Sometimes it’s the most unexpected recipes that you guys really love, which was the case with my kale and beetroot slaw (here). I posted it way back in 2015 and it’s still one of the most popular savoury recipes on Swoon Food to date.
Not too surprising when you look at it. It’s a simple recipe yet delivers a heap of nutritional value from super foods kale and beetroot, and has a punchy chilli and ginger dressing.
So I thought it was about time I created another super slaw recipe, and the inspiration for this one came from a jar of Fix and Fogg’s smoke and fire peanut butter. If you haven’t tried this peanut butter yet, it tastes pretty much as it’s name says: smokey, fiery, decadent peanut butter!
We’ve gone through quite a few jars since discovering it as it’s become Nick’s favourite toast topping… so much so that I actually had to hide this jar in order to create the recipe.
This slaw is packed with a rainbow of colours, from cavalo nero (Tuscan kale), carrots, red cabbage, green capsicum and bean sprouts, which also means it’s bursting with a wide variety of vitamins, minerals, phytonutrients and fibre. The slaw dressing only has five ingredients and is where the smoke and fire really kicks in. Spicy peanut butter is combined with coconut milk, fresh lime juice, ginger and a little salt to create a deliciously smokey, spicy flavour with an asian twist.
I’ve also snuck three types of seeds into this slaw, which provide a healthy serving of plant based protein alongside the peanuts, and a good serving of healthy fats along with the coconut milk.
If spice isn’t your thing then by all means use a plain peanut butter instead, and if you can’t get your hands on Fix and Foggs’s smoke and fire peanut butter, but still want those flavours, I’ve included an option in the recipe below to create them yourself.
This smoke and fire kale slaw makes a perfect meal on it’s own, yet equally makes a great accompaniment. I hope you love this slaw as much as the first one, and when you make it let me know what you think in the comments below! Enjoy.
Smoke and Fire Kale Slaw with Coconut, Lime and Ginger
Prep time: 30 minutes
8 stems cavalo nero
3 large carrots (approximately 2 cups grated)
1/4 red cabbage
1 green capsicum
1 cup mung bean sprouts
1 cup coriander leaves
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/4 cup sesame seeds
1/2 cup Fix and Fogg Smoke and Fire Peanut Butter*
1 1/2 cups coconut milk
2 limes, juiced (approximately 40ml)
5cm piece ginger
1/2 tsp pink Himalayan salt
Wash the cavalo nero well and use a sharp knife to remove the thick central stems. Roll the leaves up into a bundle and finely slice into strips, transfer to a large mixing bowl.
Peel and grate the carrots and add to the bowl.
Remove the outer leaves of the cabbage then use a sharp knife to finely slice and add to the bowl.
Wash the green capsicum, cut into quarters, finely slice and add to the bowl.
Lastly wash and drain the bean sprouts and coriander, then add to the bowl along with the sunflower, pumpkin and sesame seeds. Toss all the ingredients together until evenly combined.
To make the dressing place all the ingredients into a high speed blender or food processor and blend until smooth.
Add as much of the dressing as you like to the slaw and toss to combine. A good starting point is to add 1 cup and go from there. Any leftover dressing can be stored in the fridge for up to 5 days, it also makes a great marinade.
*Note: If you can’t get Fix and Fogg’s smoke and fire peanut butter but want the smoke and fire flavour, substitute for 1/2 cup smooth peanut butter with 1 tsp smoked paprika and 1/2 tsp chilli powder.