Sometimes it’s the most unexpected recipes that get the most love which was the case fort his kale and beetroot slaw. I posted it way back in 2015 and it’s still one of the most popular savoury recipes on Swoon Food to date.

It’s not too surprising that this original kale slaw recipe has been so popular when you take a closer look at it. It’s a really simple recipe that delivers a heap of nutritional value from super foods kale and beetroot, all of which is brought together with a punchy chilli and ginger dressing.

Nevertheless, it’s definitely time for a new 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 smoke & fire slaw is packed with a rainbow of colours thanks to cavalo nero (Tuscan kale), carrots, red cabbage, green capsicum and bean sprouts. This 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, as well as a good serving of healthy fats alongside the coconut milk.

If spice isn’t your thing then by all means use a plain peanut butter instead. If you can’t get your hands on Fix and Foggs’s smoke and fire peanut butter but still want the same 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 or can be enjoyed as a delicious accompaniment.

Smoke and Fire Kale Slaw with Coconut, Lime and Ginger

Serves: 6
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

Dressing:
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 then transfer to a large mixing bowl.

Peel and grate the carrots and add to the mixing bowl.

Remove the outer leaves of the cabbage, use a sharp knife to finely slice into strips and add to the bowl.

Rinse 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.

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