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Recipe Detail

Asian Kale Salad with Ginger Peanut Dressing - Once Upon a Chef

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Number of Servings:

Ingredients:

  1. 4 cups - chopped curly kale, thick stems removed (be sure it\'s dry)
  2. 3 cups - prepared shredded red cabbage
  3. 2 cups - prepared shredded carrots
  4. 1 - red bell pepper, sliced into bite-sized pieces
  5. 3/4 - cup slivered almonds
  6. 1/2 - cup chopped fresh cilantro
  7. 3 tablespoons - creamy peanut butter
  8. 3 tablespoons - unseasoned rice vinegar
  9. 1 - tablespoon fresh lime juice, from one lime
  10. 3 tablespoons - vegetable oil
  11. 1 - tablespoon soy sauce (use gluten-free if needed)
  12. 3 tablespoons - honey
  13. 1 - tablespoon sugar
  14. 1 - large clove garlic, roughly chopped
  15. 1 - square piece fresh ginger, peeled and roughly chopped
  16. 3/4 - teaspoon salt
  17. 1/2 - teaspoon sriracha
  18. 1/2 - teaspoon Asian/toasted sesame oil

Directions:

Preheat the oven to 350°F. Line a baking sheet with aluminum foil or parchment paper.

Bake the almonds until lightly golden and fragrant, 5-10 minutes. (Keep a close eye on them; nuts burn quickly.) Let cool.

Combine all of the ingredients for the salad in a large mixing bowl.

Combine all of the ingredients for the dressing in a food processor or blender; process until smooth and creamy.

Pour the dressing over the salad and toss well. Serve immediately.


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