Description
a lovely tangled mess of healthy vegetables tossed with a tangy, sweet honey lime dressing, spicy peanuts and fried shallots.
Ingredients
Scale
- 1 head of lacinto (dinosaur) kale, washed, de-ribbed and cut into 1/4 inch ribbons
- 1 tbs rice wine vinegar
- 1 tbs olive oil
- 1/2 tsp salt
- 3 carrots, shredded
- 1 small red cabbage, shredded (about 2 large cups)
- 1 cucumber cut into quarters and sliced thin
- 1/3 cup roughly chopped cilantro leaves and tender stems
- 5 green onions sliced thin
- 1 cup shallots sliced very thin
- 1/2 cup peanuts
- 2 tbs + 1 tsp sesame oil, divided
- 1/8 tsp garlic powder
- a pinch of cayenne pepper
- salt and pepper
- dressing:
- 1/4 cup lime juice
- 2 tbs rice wine vinegar
- 2 tbs honey
- 1 tbs soy sauce
- 1 tbs olive oil
- 1 tbs mayonnaise
- 1 tbs fish sauce
- 1 clove of garlic crushed
- big pinch of chili flakes
- salt and pepper
Instructions
- place washed, cut and dried kale in a large bowl with rice wine vinegar, olive oil and about 1/2 tsp salt. gently scrunch to massage kale for about 1 minute until it starts to wilt and shrinks significantly in size.
- add shredded carrots, shredded cabbage, cucumber, cilantro and sliced green onions and toss to combine. set aside.
- heat 2 tablespoons of sesame oil over medium heat in a pan on the stove. add shallots and cook gently, stirring occasionally until the shallots are dark brown and crispy. keep a close eye on them as they begin to take on color! they can burn very quickly. transfer shallots to a plate with paper towels, sprinkle with salt and leave to drain.
- wipe out the pan, and heat the remaining teaspoon of sesame oil over medium low heat. add 1/2 cup of peanuts and cook for a few minutes, stirring every once and a while until the peanuts become fragrant and are starting to brown in spots. remove from the heat, season with salt, pepper, 1/8 tsp garlic powder and a pinch of cayenne pepper.
- add all ingredients for the salad dressing to a jar and shake to combine.
- dress kale and shredded vegetables, top with peanuts and shallots and serve!
- Prep Time: 20 mins
- Cook Time: 5 mins
- Category: salad, lunch, dinner
- Cuisine: asian