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Spicy Sesame Kale Slaw

Spicy Sesame Kale Slaw

On the 4th of July I was completely oblivious to the holiday. Jedd was at work, and I was doing boring (but necessary) things like paying bills and doing housework.

Not that I really minded the chores, because I had a Raising Hope marathon on all day while I washed windows and kept the car insured.

And if there’s any show that makes me laugh harder than Raising Hope, I can’t think of it. The show is so funny that I woke myself up laughing one morning while sleep-remembering this dialogue:

Burt Chance: “If she’s scared of spiders she’s sleeping in the wrong house. We have so many spiders that I’ve named a few. Speaking of that, I ran into Arlo in the hallway the other day along with 3 of his kids and his wife. What’s her name? I can never remember.”

Here’s another classic line: “I put my harmonica in the freezer because I thought it would be more refreshing to play that way.”

The show really is genius.

But, once I had the house and finances in order I remembered the date – and I thought I should make something appropriately festive.

Which this salad is.

It’s spicy and crunchy, and the aroma of the sesame oil was magical. And Jedd and I politely fought over the last few bites.

Spicy Sesame Kale Slaw

Serves 4.

Ingredients:

10 pieces of kale, removed from the stalk
2 medium carrots, shredded
4 scallions (white and green parts) diced
1 tablespoon of rice vinegar, divided
½ teaspoon kosher salt
1 tablespoon of sesame oil
1 teaspoon of Mongolian fire oil (or ¼ teaspoon of cayenne)

Instructions:
Roll the kale leaves up in batches and slice them finely. In a large bowl, mix the kale, half of the vinegar and the kosher salt together. Mix with your hands for 3-5 minutes or until the kale is softened. Add the carrots, scallions, sesame oil and Mongolian fire oil to the bowl and mix together. Refrigerate the salad for 1 hour to let the flavors meld.

(If you can wait that long. I had a difficult time not eating the whole salad by myself before it was even chilled.)

(Photos by Launie Kettler)

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