Chopped Asian Kale Salad With Honey Lime Dressing

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

– Lacinto (dinosaur) kale – Rice wine vinegar – Olive oil – Salt – Carrots – Red cabbage – Cucumber – Cilantro leaves


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.

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