The other day I wanted tacos, but not just any tacos. I was in the mood for something a little bit different than just chicken, lettuce, tomatoes and salsa. Since I love Asian food, I decided to go with an Asian taco flavor combination. Is there such a thing? I wonder if they have tacos over in China or Japan. I guess it’s sorta like those pancakes that they serve with peking duck.
Or maybe it’s more like lettuce wraps but in a tortilla instead. Oh, well. For our purposes, we will pretend that Asian tacos are a thing. The taco filling part was pretty simple and I just threw together some grilled chicken and shredded it a bit to fit in the tortillas. After that I got creative with my topping and opted for a shredded kale slaw with warm miso dressing.
The slaw is very multi-purpose. You can serve it as your standard salad in a bowl. You can use it in a wrap along with a meat of your choice. You can use it in tacos, on sandwiches. Use it anyway you like. Kale is a pretty tough and sturdy green, not like lettuce that wilts and gets sad if it sits in dressing. I tossed the kale in the dressing and used part of it right away.
I stored the leftovers in the fridge and it actually holds up very well overnight. The kale softens a bit but it makes it all the better, not mushy like with a regular salad. I had part of the leftovers the next morning and topped it with a couple poached eggs and a little goat cheese. Heaven!
Shredded Kale Slaw with Warm Miso Dressing
- 1 1/2 Tbsp (24g) white miso paste
- 1 Tbsp low sodium soy sauce
- 2 Tbsp rice vinegar
- 1 Tbsp lime juice
- 1 tsp sesame oil
- 3 1/2 cups (100g) shredded kale, washed and drained
- 1 medium carrot (36g), cut into coins
- 1/4 cup chopped fresh cilantro
- 4 green onions, white and green parts chopped
Mix the miso paste, soy sauce, vinegar, lime juice and oil in a small bowl and microwave for about 30 seconds until warm. Toss the veggies in a big bowl and drizzle with the dressing. Toss again to combine and serve.
Makes 4 servings at approximately 58 calories per serving – 3g protein, 7g carbs, and 2g fat.