Chopped Kale Salad with Peanut-Chili Vinaigrette

• Produce

  • 3 Carrots, medium
  • 1 cup Cilantro, fresh
  • 2 Garlic cloves
  • 1 tsp Ginger, fresh
  • 4 Scallions
  • 5 Sweet peppers
  • 6 cups Tuscan kale

• Condiments

  • 2 tbsp Honey
  • 1 tsp Lime juice, fresh
  • 4 tsp Peanut butter, creamy
  • 4 tbsp Soy sauce

• Baking & Spices

  • 1 tsp Red pepper flakes
  • 1 Salt and fresh ground black pepper

• Oils & Vinegars

  • 4 tsp Rice vinegar
  • 1/2 tsp Sesame oil

• Nuts & Seeds

  • 1/2 cup Cashews, roasted

• Liquids

  • 2 tbsp Water

• Other

  • 1 cup Shelled edamame, cooked and completely cooled

Found on littlebroken.com

Description

Ingredients

• 4 tsp. creamy peanut butter
• 1 tsp. red pepper flakes*
• 2 Tbsp. honey
• 4 Tbsp. soy sauce
• 2 Tbsp. water
• 4 tsp. rice vinegar
• ½ tsp. sesame oil
• 1 tsp. fresh lime juice
• 1 tsp. fresh ginger, grated
• 2 garlic cloves, pressed or grated
• 6 cups Tuscan kale cut into thin ribbons**
• 3 medium carrots, peeled and cut into ribbons using a vegetable peeler
• 5-6 sweet peppers, cored and thinly sliced
• 1 cup shelled edamame, cooked and completely cooled
• 4-5 scallions, sliced
• 1 cup fresh chopped cilantro
• ½ cup roasted cashews, finely chopped
• salt and fresh ground black pepper, to taste

Directions

• Start by making the salad vinaigrette by whisking all ingredients together until combined. Set aside while preparing the veggies.
• Then combine the salad ingredients in a large bowl. Drizzle with vinaigrette and toss thoroughly to combine. You want to make sure the veggies are really coated in the vinaigrette. Taste for salt and pepper.
• Chill the salad for 10-15 minutes before serving. It helps break down some of the toughness of the kale leaves.