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Recipe: Warm Thai Kale Salad

Kale is a hearty, meaty green so I made this recipe as a vegetarian variation on a Thai beef salad.

Warm Thai Kale Salad Ingredients

  • 2 tablespoons olive oil

  • red onion, thinly sliced

  • 5 cloves garlic, minced

  • 1 tablespoon minced fresh ginger root

  • 2 teaspoons red pepper flakes

  • 4 carrots, thinly sliced

  • 3 stalks celery, thinly sliced

  • 8 leaves kale, stemmed and torn into pieces

  • 5 sprigs fresh cilantro, roughly chopped

  • 1 lime, juiced

  • 2 teaspoons fish sauce

  • teaspoon lime zest, or to taste

  • 1 small cucumber, cut into matchstick-size pieces

  • cup roasted peanuts

  • 4 sprigs fresh mint, roughly chopped

How to Make Warm Thai Kale Salad

  1. Heat a heavy-bottom skillet over medium heat; add olive oil and swirl around in skillet. Cook and stir onion in the hot oil until softened, 3 to 4 minutes. Add garlic, ginger, and red pepper flakes; cook and stir until garlic and ginger are slightly browned and fragrant, about 1 minute.

  2. Stir carrots and celery into onion mixture; cook and stir for 1 minute. Add kale and cilantro; cook and stir until kale is slightly wilted, about 45 seconds. Stir lime juice, fish sauce, and lime zest into kale mixture until kale is evenly coated in lime juice.

  3. Serve kale salad topped with cucumber, peanuts, and mint.

Warm Thai Kale Salad Nutritions

  • Calories: 175 calories

  • Carbohydrate: 15 g

  • Cholesterol:

  • Fat: 12.1 g

  • Fiber: 3.8 g

  • Protein: 5.1 g

  • SaturatedFat: 1.7 g

  • ServingSize:

  • Sodium: 321.6 mg

  • Sugar: 3.8 g

  • TransFat:

  • UnsaturatedFat:

Warm Thai Kale Salad Reviews

  • This had a lot of different things going on but it turned out pretty good. It was definitely spicy so if you are sensitive to heat Id cut back on the red pepper flakes. I left out the optional peanuts and mint. Youve got to move pretty fast once you get started so I recommend having everything measured out and ready before you start.

Source: Warm Thai Kale Salad

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