Thai Lacinato Kale Salad

Thai Kale Salad

Kale makes for an interesting change when used as the greens in a salad. It’s much denser and more intensely flavored than lettuce, but when made correctly it can provide a super-healthy and satisfying base for a raw salad. The trick is massaging the kale. Massaging a bit of olive oil into the kale for about a minute leaves it softer in texture and more palatable in its raw form. It’s absolutely perfect in this Thai Kale Salad with peanut dressing. Yum!

Today’s featured veggie is kale, which is considered by many to be a superfood. Typically the richer and darker the green color of a vegetable, the more nutrient value, and Lacinato kale (or dinosaur kale) in particular is extremely dark green. Kale is an excellent source of Vitamins A, K and C, as well as containing good amounts of niacin and B-6. It is also rich in many minerals. This dark leafy green is nutrient-dense and delicious, so enjoy!

Vegan Thai Kale Salad

 

Thai Kale Salad

  • 1 bunch Lacinato kale, washed and chopped
  • 1 tsp olive oil
  • 3 green onions, chopped
  • 1/2 cup jicama, chopped
  • 1/2 small cucumber, chopped
  • 1/3 cup cilantro
  • 1/4 cup slivered almonds
  • 1/4 cup natural peanut butter
  • 1 Tbs soy sauce or Braggs liquid aminos
  • 1 clove garlic, minced
  • 1/2 inch slice ginger, minced
  • 1 tsp toasted sesame oil
  • 1 tsp agave nectar
  • 1 tsp brown rice vinegar
  • 1/2 tsp sriracha or garlic chili paste
  • lime slices, for garnish

Thai Kale Salad Ingredients

In a small bowl combine garlic, ginger, peanut butter, soy sauce, sesame oil, agave, vinegar and sriracha to make the dressing. If desired, process mixture in a high speed blender, adding 1 Tbs water at a time until desired consistency is reached. If mixing by hand, simply stir while adding water in the same fashion.

With clean hands massage kale with 1 tsp olive oil in a large bowl for about one minute to soften the kale. Combine massaged kale with green onions, jicama, and cucumber.

Divide kale mixture between 4 plates, topping with slivered almonds and cilantro. Drizzle with peanut dressing and garnish with lime.

Thai Kale Salad

 

Thai Kale Salad with Peanut Dressing

This salad was crunchy and refreshing, zingy from the lime and creamy from the peanut butter dressing. All sorts of flavors and textures! I really loved the kale in this and I think you will too.

Vegan Thai Kale Salad with Peanut Dressing

Thai Lacinato Kale Salad

Stay tuned for tomorrow’s veggie recipe, and don’t forget to subscribe if you want to follow the whole 50-day “a different veggie a day” recipe challenge.

In case you missed the first 25 days, here are the recipes:

Printable Version:

Thai Kale Salad
 
Author:
Serves: 4
Ingredients
  • 1 bunch Lacinato kale, washed and chopped
  • 1 tsp olive oil
  • 3 green onions, chopped
  • ½ cup jicama, chopped
  • ½ small cucumber, chopped
  • ⅓ cup cilantro
  • ¼ cup slivered almonds
  • ¼ cup natural peanut butter
  • 1 Tbs soy sauce or Braggs liquid aminos
  • 1 clove garlic, minced
  • ½ inch slice ginger, minced
  • 1 tsp toasted sesame oil
  • 1 tsp agave nectar
  • 1 tsp brown rice vinegar
  • ½ tsp sriracha or garlic chili paste
  • lime slices, for garnish
Instructions
  1. In a small bowl combine garlic, ginger, peanut butter, soy sauce, sesame oil, agave, vinegar and sriracha to make the dressing. If desired, process mixture in a high speed blender, adding 1 Tbs water at a time until desired consistency is reached. If mixing by hand, simply stir while adding water in the same fashion.
  2. With clean hands massage kale with 1 tsp olive oil in a large bowl for about one minute to soften the kale. Combine massaged kale with green onions, jicama, and cucumber.
  3. Divide kale mixture between 4 plates, topping with slivered almonds and cilantro. Drizzle with peanut dressing and garnish with lime.

 

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