One of my favorite late night places in Charleston is, without question, Butcher & Bee. Their food is delicious, unpretentious, and always on point. It’s one of those places that’s universally palate pleasing to both those in the food and beverage industry (people who know food) and those who just want a killer burger to soak up all the fun they just stopped having on Upper King.
A mainstay on their menu, Butcher & Bee’s kale slaw is something I can’t get enough of. I order it (almost) every time I’m there. I dream about this slaw. Yes, I dream about kale; It’s that good.
Butcher & Bee’s features kale, a bit of cabbage, and a sprinkling of chopped roasted salted peanuts married with a sesame vinaigrette. Mine is much the same sans cabbage (didn’t have any on hand) and I didn’t bother with the salted peanuts. So, let’s be honest, this is really a salad.
- lacinato kale, about two bunches washed, dried and sliced into chiffonades
- 2 tsp soy sauce
- 2 tsp rice wine vinegar
- 1 tsp sugar
- 2 tbsp vegetable oil
- 1/2 tsp – 1 tsp sesame oil (per 1 tbsp of vegetable oil depending on your love of the sesame flavor)
- 1/2 inch of fresh ginger
Helpful Tools: microplane
- Wash and dry the lacinato kale. Strip leaves from stalks and slice into chiffonades.
- In a large bowl combine the soy sauce, rice wine vinegar, and sugar.
- Whisk in the sesame and vegetable oils.
- Grate the fresh ginger and combine.
- Adjust sugar and acid levels to taste.
- Toss kale in vinaigrette. Allow to sit for 20 minutes. Enjoy.
Note: The great thing about this slaw is that it becomes more flavorful as you let it sit. Kale is a robust leafy green and can stand a little face time with the vinaigrette.