It's amazing how the simple process of slicing thinly and adding the perfect dressing can turn a bunch of vegetables into something special, and that is exactly what this coleslaw is.
"This coleslaw reminds me of the trendy goodness of kale every time I make it," writes Tara "Teaspoon" Bench, a former food editor and stylist for Martha Stewart, in her new cookbook, Live Life Deliciously. "I cut the kale into thin slices and let it marinate in the dressing for a few minutes. The vinegar softens the hearty cruciferous leaves and makes them tender, yet crispy."
And the culmination of this dish is the homemade coriander and lime dressing. "It's so rich and the spice is perfectly balanced," writes Bench. "No salad is safe with this dressing on hand! I'll drizzle it with something relatively green that is served in a bowl, and even use it to marinate chicken or rock steak."
One of our favorite things about coleslaws, like this zesty dressing, is their versatility: while they're a great side dish, they're also a great addition to top salads and more – a trait bench offers some advice you can use: "This kale – Coleslaw can hold its own in the bowl, but is also excellent as coleslaw for tacos, which goes well with black beans and grilled chicken. "