Warm Thai Kale Salad
A warm and vibrant Thai-inspired kale salad with fresh vegetables and a zesty peanut dressing.
Ingredients
- 4 cups kale, chopped
- 1 cups shredded carrots
- 1/2 red bell pepper, thinly sliced
- 1/2 cups shredded purple cabbage
- 1/4 cups chopped peanuts (or cashews)
- 1 tbsp sesame oil
- 1/2 cups cooked edamame (optional)
For the Dressing:
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp lime juice
- 1 tbsp honey or maple syrup
- 1 tbsp peanut butter (or almond butter)
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 1/2 tsp red pepper flakes (adjust to taste)
- 1 tbsp rice vinegar
Instructions
- Prepare the dressing: Whisk together soy sauce, lime juice, honey, peanut butter, garlic, ginger, red pepper flakes, and rice vinegar.
- Sauté the kale: Heat sesame oil in a pan over medium heat. Add the chopped kale and sauté for 2-3 minutes until slightly wilted.
- Assemble the salad: In a large bowl, combine sautéed kale, carrots, red bell pepper, cabbage, and edamame.
- Toss with dressing: Pour the dressing over the salad and toss well to coat.
- Garnish and serve: Top with chopped peanuts and serve warm.
Notes
- You can swap peanuts for cashews or sunflower seeds for a nut-free version.
- Add grilled chicken, tofu, or shrimp for extra protein.