Kale Salad with Thai Lime Chili Nuts
 
Prep time
Cook time
Total time
 
This kale salad will rock your Thai-loving palate and low-carb-loving waist! This kale salad is crunchy, colorful and addictive, and topped with lots of sesame ginger garlic dressing.
Author:
Recipe type: Thai-Inspired Salad
Cuisine: Asian-American fusion
Serves: 1 large serving
Ingredients
  • For the dressing:
  • ⅓rd cup canola oil
  • 3 cloves garlic, peeled
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons water
  • 2 tablespoons white distilled vinegar
  • 2 tablespoons honey (or 1 tablespoon honey and 1 tablespoon Stevia,or other sugar substitute
  • 1 tablespoon sesame oil
  • 1 tablespoon freshly grated ginger
  • ½ ounce freshly squeezed lime juice
  • For the salad:
  • ½ cup frozen shelled edamame beans
  • 2 generous cups kale, leaves massaged
  • 1 and ½ small carrots (I used numerous colors)
  • 1 banana pepper (or 1 small bell pepper)
  • ½ cup lightly packed cilantro leaves
  • ¼th cup almonds or cashews (if you can find them, Trader Joe's Thai Lime and Chili Almonds or Cashews are perfection!)
Instructions
  1. Cook the edamame beans by microwaving until just done, or by boiling them for 3 minutes in a pot of boiling water. Drain and allow to cool.
  2. Meanwhile, puree all the dressing ingredients in a food processor until smooth. Taste and adjust to fit your preferences. Transfer to a dressing jar.
  3. Rinse out and dry the food processor, and then fit with the slicing blade. Slice up the kale, carrots, pepper, endamame beans, and nuts into thin strips or shreds. Instead of the slicing blade for the endamame and nuts, you can use the food processor chopping blade: pulse the endamame about 5 times to get a minced texture and then transfer to a bowl. Then repeat the same process for the nuts.
  4. Toss the kale, carrots, peppers, cilantro, green onions, edamame, and nuts together until well combined. Drizzle generously with up to ⅓rd cup of the dressing, toss gently a few times, and serve immediately.
Recipe by GINGER WROOT at http://gingerwroot.com/kale-salad-with-thai-lime-chili-nuts/