Creamy Kale and Zucchini Slaw

Creamy Kale & Zucchini Slaw

Believe it or not, this recipe was one of my first forays into the world of kale.

It’s a recipe I created way back in 2011, when kale was just starting to become a “thing”.

At first, I was totally weirded out about eating kale raw. I had previously only used it in soups or sautes, where it cooked down and became nice and tender.

But raw?? In a salad? My 2011 mind was blown.

So, instead of going full bore into the world of kale salad, I dipped my toe in.

First issue – texture. 

I was really worried that curly kale would be tough & unpleasant to chew.

Solution?

Thinly slicing it so it was easy to chew, and mixing it with spinach, to keep the salad light and tender.

Second issue – flavor. 

I used to think raw kale was a little in-your-face with it’s cruciferous flavor, so again, I mellowed it out with spinach and a bunch of veggies like zucchini and tomato, and slathered it in a creamy lemon-garlic dressing.

So basically, I made a slaw, more than a salad.

Chock full of shredded veggies and heavy on the dressing.

But mmmm, it’s good! I still had the recipe saved from back in the day, so today I decided to shoot it for the blog. This would be a great simple side to a backyard pool party, to serve alongside some grilled meats and ice cold watermelon.

Hope you love it!

Creamy Kale & Zucchini Slaw

 

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Creamy Kale & Zucchini Slaw
Prep Time
20 mins
Total Time
20 mins
 
Servings: 6
Ingredients
  • 1/2 bunch kale, stems removed and leaves thinly sliced cross-wise
  • 3 cups thinly sliced spinach
  • 1 pint cherry tomatoes, halved or quartered, depending on size
  • 2 cups shredded zucchini (about 2 small zucchini)
  • 1 cup freshly grated parmesan cheese
For the dressing:
  • 1/3 cup olive oil
  • 1/4 cup sour cream
  • 1 1/2 tablespoons red wine vinegar
  • 3 tablespoons water
  • Zest of 1 lemon
  • 2 cloves minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Instructions
  1. Add the kale, spinach, tomatoes, zucchini, and cheese to a large bowl. 

  2. Whisk the olive oil, sour cream, red wine vinegar, and water in a small bowl. Stir in the lemon zest, garlic, and salt and pepper until completely combined. 

  3. Add the dressing to the slaw, toss until evenly coated, and serve!

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Miso Soba Noodles with Buttery Pan Seared Shrimp

Miso Soba Noodles with Buttery Pan Seared Shrimp

It takes a lot for me to turn on my oven in the middle of the summer…

But I’ll do it for this delicious soba noodle dish with oven roasted tomatoes and quick pan seared shrimp 😛

Miso Soba Noodles with Buttery Pan Seared Shrimp - by Erica Julson

I’m obsessed with light summer meals like this one.

Quick cooking buckwheat noodles are tossed with a gingery miso dressing, oven roasted tomatoes, green onion, and sesame, and topped off with buttery pan seared shrimp.

The result is a light meal that tastes out of this world, but doesn’t leave you feeling uncomfortably full like richer pasta dishes sometimes can.

Plus, I love that this recipe includes miso.

If you’re not familiar with this fermented soy paste, it’s time to get acquainted.

Miso is probably most well known from the complimentary miso soup often served at sushi restaurants, but it can be used in so many more ways.

There are 3 common types of miso:

  1. White miso – This is the lightest tasting of all the varieties & commonly used raw, like in quick sauces or dressings. It is typically fermented with rice, so it has a light yellow color & tends to be naturally gluten free (but read the labels just in case).
  2. Yellow miso – This is probably the most popular variety. Despite the name, it actually has a light brown coloring. It still has a nice salty umami taste, but is subtle enough to not overtake a dish. This is the type of miso usually used in miso soup, and my favorite variety to have on hand in the fridge. It is usually fermented with barley, so read labels carefully if you are gluten-free.
  3. Red miso – This darker reddish brown paste is the strongest of the 3 common varieties. It isn’t used as much in soup, since it would turn the broth a darker color, but is often used in glazes or braised dishes where you want a nice punch of flavor.

For this recipe, you just want a light hit of miso flavor, so I recommend using a white or yellow variety.

And just to make sure the flavor is infused in the dish, it’s used both in the dressing AND on the roasted tomatoes. Yum!

Top this quick salad with buttery pan seared shrimp (they literally cook in 6 minutes flat) and you’re good to go.

Miso Soba Noodles with Buttery Pan Seared Shrimp - a deliciously easy weeknight meal!

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Miso Soba Noodles with Buttery Pan Seared Shrimp
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Servings: 4
Ingredients
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons unseasoned rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 2 tablespoons yellow or white miso (gluten-free variety if needed)
  • 1 clove garlic, minced
  • 1 tablespoon minced ginger
  • Juice and zest of 1 lime
  • Kosher salt
  • Ground black pepper
  • 2 pints cherry tomatoes
  • 8 ounces soba noodles (100% buckwheat preferred)
  • 5 green onions, sliced
  • 1 tablespoon sesame seeds
  • 24 large shrimp, shelled and deveined
  • 3 tablespoons unsalted butter
  • Juice of 1 large lemon
Instructions
  1. Preheat the oven to 425 degrees Fahrenheit. 

  2. In a small bowl, whisk together the olive oil, rice vinegar, sesame oil, honey, miso, garlic, ginger, lime zest, and lime juice. Season with a pinch of kosher salt and ground black pepper.

  3. Spread the cherry tomatoes out on a large rimmed baking dish. Pour 1/4 cup of the dressing onto the tomatoes and toss to coat. Place in the oven and bake for about 20 minutes, or until the tomatoes are tender and just starting to burst.

  4. Meanwhile, bring a large pot of water to a boil. Add the soba noodles and cook according to package directions (usually no more than 5 minutes). Drain well and place in a large bowl. Pour the remaining dressing over the noodles and toss to combine. Set aside until everything else is done.

  5. When the tomatoes are done roasting, add them & any accumulated pan juices to the bowl with the soba noodles. Add the green onion and sesame seeds, then toss again to combine.

  6. In a large skillet, melt the butter over medium-high heat. Season the shrimp with kosher salt and ground black pepper, then add to the skillet, taking care to spread them out evenly. Avoid over crowding the pan. You can cook them in 2 batches if they do not fit in your pan in one layer.

  7. Let the shrimp cook for about 3 minutes on each side, then immediately remove from the pan and onto a plate. Drizzle with fresh lemon juice. 

  8. Scoop portions of the soba noodles into individual serving bowls, and top each portion with 6 shrimp. Sprinkle with extra sesame seeds if desired, and serve right away.

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Tomato, Zucchini, and Yellow Squash Gratin

Tomato, Zucchini, and Squash Gratin

Summertime produce is HERE, in all its glory.

Juicy, sweet, bright red tomatoes.

An ABUNDANCE of summer squash – the gift that keeps on giving.

Stone fruit everywhere, so ripe and succulent, the juices dribble down your chin with every bite.

Bundles of fragrant herbs, growing like weeds, ready to be tossed into salads, soups, and pestos.

Can you tell I LOVE summer??

One of the easiest ways to use up a TON of summer tomatoes and squash is with a gratin.

Simply slice all the veggies nice and thin, arrange in pretty layers, and top with olive oil, salt and pepper, garlic, fresh herbs, and cheese.

Bake for about 30 minutes, then serve!

It’s an impressive side dish that lets the flavors of the vegetables take center stage.

If you really want this dish to wow you, take the extra time to pick up some produce from your local farmers market. You won’t regret it!

 

5 from 1 vote
Tomato, Zucchini, and Squash Gratin
Print
Tomato, Zucchini, and Yellow Squash Gratin
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
Servings: 6
Ingredients
  • 1 pound cocktail tomatoes, sliced 1/4 inch thick
  • 1 pound zucchini, sliced 1/4 inch thick
  • 1 pound yellow summer squash, sliced 1/4 inch thick
  • Generous drizzle of extra virgin olive oil
  • 6 cloves garlic, minced
  • 1 tablespoon minced fresh thyme
  • Kosher salt
  • Freshly cracked black pepper
  • 2/3 cup shredded Romano cheese
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit.

  2. Get out a large 4.5 quart pyrex baking dish. Working in rows, alternately layer the slices of zucchini, yellow squash, and tomato. Prop the slices up a little bit so that the start of each row is leaning against the edge of the pyrex dish at an angle (this makes it easier to layer the slices). 

  3. Once you have filled the baking dish, drizzle each row with a generous pour of extra virgin olive oil (this will help prevent the gratin from drying out). 

  4. Next, sprinkle the whole dish with the minced garlic and thyme. Season generously with kosher salt and ground black pepper, then sprinkle the Romano cheese over the top.

  5. Place the whole dish in the oven, and bake for about 30 minutes, or until the cheese is just starting to turn golden. Remove from the oven and let rest for at least 5 minutes before serving.

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