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vietnamese kale slaw | www.nyssaskitchen.com

chopped asian kale salad with honey lime dressing


  • Author: Nyssa Tanner
  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Total Time: 25 minutes
  • Yield: 4-6 servings 1x

Description

a lovely tangled mess of healthy vegetables tossed with a tangy, sweet honey lime dressing, spicy peanuts and fried shallots.


Scale

Ingredients

  • 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

  1. 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.
  2. add shredded carrots, shredded cabbage, cucumber, cilantro and sliced green onions and toss to combine. set aside.
  3. 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.
  4. 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.
  5. add all ingredients for the salad dressing to a jar and shake to combine.
  6. dress kale and shredded vegetables, top with peanuts and shallots and serve!

  • Category: salad, lunch, dinner
  • Cuisine: asian