Chopped Thai Kale Salad with Peanut Ginger Dressing
Chopped Thai Kale Salad with Peanut Ginger Dressing is :
gluten free , dairy free , lacto ovo vegetarian , veganBy Ambitious Kitchen
creamy peanut butter
juice of lime
red bell pepper
Add chopped kale to a large bowl.In a small bowl, mix together the dressing ingredients: peanut butter, sesame oil, gluten free soy sauce, rice vinegar, maple syrup, lime juice and ginger.
Mix to combine.
Add water to thin if necessary to make a dressing like consistency.
Pour dressing on kale, then massage kale with clean hands for 5 minutes in order to tenderize the kale and allow it to sweeten just a bit.Next add in the mango, edamame, shredded carrot, bell pepper, cabbage, cilantro and green onion. Toss to combine.
Serve immediately, topping each serving with a tablespoon of cashew halves and additional green onion.
Wine Pairing :
- gruener veltliner
- sauvignon blanc
Salad works really well with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings.