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Chopped Thai Kale Salad with Peanut Ginger Dressing

Chopped Thai Kale Salad with Peanut Ginger Dressing

Chopped Thai Kale Salad with Peanut Ginger Dressing is :

gluten free , dairy free , lacto ovo vegetarian , vegan

By
Prep Time: 30 minutes
Cook time: 0 minutes
Total time: 30 minutes
Yield: 4 Servings
Tags: Vegan
Health Score: 86 %

Ingredients:

1

carrot
1/2 cup

cilantro
1/4 cup

creamy peanut butter
1 cup

edamame
1/2 tablespoon

ginger
1/4 cup

green onion
some

green onion
1

juice of lime
4 cups

kale
1

mango
2 teaspoons

maple syrup
1

red bell pepper
2 cups

red cabbage
1 tablespoon

rice vinegar
1/2 cup

roasted cashews
1 tablespoon

sesame oil
1 - 1/2 tablespoons

soy sauce
1 tablespoons

water

Instructions:

  1. 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.

  2. Mix to combine.

  3. Add water to thin if necessary to make a dressing like consistency.

  4. 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.

  5. Serve immediately, topping each serving with a tablespoon of cashew halves and additional green onion.

Wine Pairing :

  • chardonnay
  • 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.