Thai Kale Salad


Thai Kale Salad


Call me Sally Salad Maker, because over the course of the last week I have been whipping out new salads like its my job (get it?), and the results have been fan-freakin-tastic.

With Summer coming to a close, this is is typically the time of year I find myself pining over stews, soups and a plethora of pumpkin, but for one reason or another, I have been craving crisp salads that are chock-full of vibrant veggies with kick-ass flavor to boot, and this rainbow-hued beauty seemingly has it all. Actually, now that I think about it, I should probably rename this ‘Kick-ass Kale Salad,’ as it’s a little more fitting.


Thai Kale Salad


Topped with a tangy tahini sesame ginger dressing, this dish packs an addictive punch that I can’t get enough of. Its’ bright blend of peppers, hemp hearts, green onion, cilantro, carrots and toasted almonds prove that this salad isn’t lacking when it comes to nutrition. Just looking at all of those amazing veggies! Totally unlike anything I have done with kale in the past, but quickly becoming one of my favorite ways to eat it. Does it require a little time chopping things up? Yes, but if you’re used to eating a generally healthy diet, you’re more than likely used to spending a little time in the kitchen. After all, no one said food prep was a quick and simple task.

The great thing about this salad is that you can mix up a big batch of it (sans dressing), and store it in a Ziplock or other air-tight container for a few days. Just store your dressing separately, and add it on when you’re ready to eat it.

To make this salad a little more filling, add in 1 cup of shelled edamame and 1.5 cups of cooked millet. For the dressing, add in 1 Tbsp. organic grapeseed oil and 1 Tbsp. apple cider vinegar.

 

In my everyday diet, I try to avoid using any added sugar the majority of the time, so I purposely left sweeteners out of the dressing. If you find the dressing to be a little too tangy for you, feel free to add in 1 Tbsp. of raw honey, or 1 Tbsp. of water if you want to keep the sugar low.

Thai Kale Salad
Author: 
Recipe type: Salad
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 

Serves: 2-4
 

A deliciously tangy, Thai-influenced kale salad.
Ingredients
  • ***Salad:***
  • 6 cups curly kale; stems removed and chopped into small pieces
  • 1 large carrot, cut into strips; I used a julienne peeler and then cut the slices into quarters
  • 3 green onions; finely chopped
  • 1 red bell pepper and 1 yellow or orange bell pepper
  • 1 cup cilantro leaves; finely chopped
  • ¼ cup hemp hearts
  • ½ cup raw almonds; lighted toasted in over for 5-10 minutes at 350F
  • ***Dressing:***
  • ¼ cup organic tahini
  • 1 Tbsp. minced garlic
  • 2 Tbsp. Liquid Aminos
  • 1-2 Tbsp. organic raw apple cider vinegar
  • 1 Tbsp. pure sesame oil
  • 1 tsp. fresh minced ginger root

Instructions
  1. Set oven to 350F
  2. Place almonds on a cookie sheet and toast for 5-10 minutes, being careful not to burn. When finished, remove from oven and chop into coarse pieces.
  3. In a small dish, whisk together Liquid Aminos, tahini, apple cider vinegar, sesame oil, garlic and ginger until thoroughly combined. Set aside until ready to use.
  4. Slice up the kale, carrots, peppers, cilantro leaves, and green onions into thin strips or shreds and add it into a large mixing bowl.
  5. Toss the kale, carrots, peppers, cilantro, green onions, hemp hearts and toasted almonds together until well combined.
  6. Store separate from dressing for future use or drizzle with the dressing, tossing gently a few times to mix, to serve immediately.

Notes
I purposely left sweeteners out of the dressing to keep the sugar content low. If you find the dressing to be a little too tangy for you, feel free to add in 1 Tbsp. of raw honey, or 1 Tbsp. of water if you want to keep the sugar low.

 

 

 

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