There are several things that may be a bit backwards about this recipe. First of all, it's below freezing and snowing here in Denver- so NOT salad season. Second, I don't think kale is considered a "Thai" food. But today in my kitchen we are making cold Thai salad with boatloads of kale.
Deal with it.
I first made this dish on Friday to bring to a dinner party. It turned out so delicious that I made another huge bowl of it as part of my meal prep for this week. So delicious in fact, that I'm craving it instead of comfort food on this blustery day.
Thai Kale Salad
Time: 30 minutes
- 6 cups kale, rinsed and dried
- 3-4 carrots
- 1 cup chopped green onions
- 1 red bell pepper
- 1/2 cup chopped cilantro
- 1/2 cup cashews
- Protein options: 1 cup shelled edamame or 8-10 oz firm tofu
Use a food processor to chop the kale into small pieces, about a cup at a time. Chop up all other veggies using either a knife or food processor. (I used a carrot peeler to shred my carrots. I was taking this salad to a dinner party and did this for a pretty presentation. Otherwise I don't recommend it, as it takes some time.) Mix all ingredients together in a large bowl.
Ginger Sesame Dressing
Time: 5 minutes
- 1/4 cup soy sauce or liquid aminos
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. sesame seeds
- 3 gloves garlic
- 1 Tbsp. ginger, fresh or ground
- 2 Tbsp. sesame oil (you can use olive oil if you don't have sesame)
Blend all ingredients except sesame seeds in a food processor. Pour dressing into a sealed container, add sesame seeds, and shake well. The dressing will naturally separate, so be sure to shake before using.
Drizzle dressing over salad or toss everything together in a bowl. I haven't tried it warm, but my guess is that this combination would make an excellent stir fry as well. You know, that whole seasonal-eating thing.