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Kale Slaw


1⅛ cups mirin

⅛ cup tamari soy sauce

⅛ cup fish sauce (chef recommends 3 Crabs brand)

2 tablespoons shallot, thinly sliced

½ tablespoon garlic, thinly sliced

½ tablespoon ginger, thinly sliced

1 bunch kale, preferably Tuscan

Olive oil as needed

Panko bread crumbs, toasted, to garnish

Freshly grated Parmigiano-Reggiano to garnish


  1. Place first six ingredients in a bowl and whisk together. Let sit for 1 hour then strain out shallots, garlic, and ginger.
  2. Rinse kale and dry thoroughly. Rip large stem from middle of each leaf and discard. Roughly chop kale and place in a food processor. Pulse for about 30 seconds (this helps to tenderize kale, making it easier to eat).
  3. Transfer kale to a large bowl. Season with dressing and add a touch of olive oil. Mix thoroughly. Top with panko and Parmigiano-Reggiano.
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