Asian Kale Salad with Ginger Peanut Dressing

Believe or not, this salad will have you eating your vegetables (and, most surprisingly, your kale) with pleasure and abandon. Bright, bold flavors and textures abound: earthy kale, cool and crunchy veggies, toasted almonds, and a creamy peanut dressing laced with ginger, honey, spicy sriracha and fresh lime. It’s meant to be a side dish, but if you’re anything like me, you’ll probably find yourself eating the whole lot of it for dinner
The salad itself is easy to throw together because you can (and should) use pre-shredded red cabbage and carrots.
You can also buy the kale stemmed and washed, so all that’s left to do is chop it up; just be sure it’s completely dry so it doesn’t water down the dressing.

Begin by toasting the almonds until lightly golden and fragrant.

Ingredients

• For the Salad
• 4 cups chopped curly kale, thick stems removed (be sure it's dry)
• 3 cups prepared shredded red cabbage
• 2 cups prepared shredded carrots
• 1 red bell pepper, sliced into bite-sized pieces
• 3/4 cup slivered almonds
• 1/2 cup chopped fresh cilantro
• For the Dressing
• 3 tablespoons creamy peanut butter
• 3 tablespoons unseasoned rice vinegar
• 1 tablespoon fresh lime juice, from one lime
• 3 tablespoons vegetable oil
• 1 tablespoon soy sauce (use gluten-free if needed)
• 3 tablespoons honey
• 1 tablespoon sugar
• 1 large clove garlic, roughly chopped
• 1-inch square piece fresh ginger, peeled and roughly chopped
• 3/4 teaspoon salt
• 1/2 teaspoon sriracha
• 1/2 teaspoon Asian sesame oil

Instructions

1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil or parchment paper.
2. Bake the almonds until lightly golden and fragrant, 5-10 minutes. (Keep a close eye on them; nuts burn quickly.) Let cool.
3. ...................

for full instruction please see : www.onceuponachef.com

Share this post