Kale Thai Salad with Peanut Dressing

• Vegetarian
• Gluten free

• Produce

  • 2 handfuls Cabbage, purple
  • 2 handfuls Carrots
  • 3 tbsp Cilantro, fresh
  • 1 10 ounce bag Edamame, frozen organic
  • 1 Garlic cloves, large
  • 2 inches Ginger, fresh
  • 1 bunch Kale
  • 1 Mango, ripe
  • 1 Red bell pepper
  • 3 Scallions
  • 1/2 Seedless cucumber

• Condiments

  • 1 tbsp Honey
  • 2 tbsp Peanut butter, creamy natural
  • 1 tbsp Soy sauce
  • 1 tsp Sriracha

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 tsp Sesame oil

Found on robustrecipes.com

Description

Ingredients

• FOR PEANUT DRESSING:
• 2 tablespoons creamy natural peanut butter
• 1 tablespoon honey (or more if desired)
• 1 tablespoon soy sauce (use gluten-free-friendly for gluten-free eaters)
• 1 teaspoon sesame oil
• 1 teaspoon sriracha (optional)
• 1-2 large garlic cloves, minced
• 2 inches fresh ginger, grated
• FOR SALAD:
• 1 bunch kale, washed, stemmed and roughly chopped
• 1 tablespoon olive oil
• 1 cup roasted cashews (see instructions if you need to roast your cashews)
• 1 10 ounce bag of frozen organic edamame (shelled soybeans)
• 1 red bell pepper
• 1 ripe mango
• ½ seedless cucumber
• 2 handfuls shredded carrots (I used pre-shredded carrots from the store)
• 2 handfuls shredded purple cabbage (I used pre-shredded cabbage from the store)
• 3 scallions
• 3 tablespoons fresh cilantro

Directions

• FOR PEANUT DRESSING:
• Combine all ingredients for the peanut dressing in a small mixing bowl. Add about ¼ cup filtered water, a little at a time, and mix until combined. Add more water until the dressing is a pourable consistency. You shouldn’t need much more than ¼ cup. Set aside.
• FOR THE SALAD:
• Cook the edamame according to package directions (mine took about 3 to 4 minutes of simmering). Drain edamame and set aside to cool. Measure out 1 cup and reserve the remainder for another use.
• If you need to roast the cashews place them on a rimmed cookie sheet and roast in a 350 degree oven for 10 to 15 minutes, stirring halfway through. They should be slightly browned. Remove from oven and set aside to cool.
• Place your kale and olive oil into a large salad bowl. Use your hands to massage the kale so that the kale has become tender. (If you are using another type of greens then skip the massaging step).
• Next, chop up your veggies. Chop your red bell pepper into bite-sized pieces. Peel and cube the mango. Chop the seedless cucumber into moon shapes (if not seedless then scoop out the seeds with a spoon before chopping). Chop the scallions and roughly chop the cilantro.
• Arrange the veggies on top of the bed of kale by laying the chopped bell pepper, mango, cucumber, 1 cup cooled edamame, purple cabbage, and shredded carrots in lines. Then top with the roasted cashews, scallions, and cilantro.
• Pour the peanut dressing over the salad and toss the salad to combine the ingredients. Serve immediately.
• Store the salad in an airtight container in the refrigerator for up to 1 day, although it is best eaten when fresh. It is best to store the peanut dressing and the salad separately and add the peanut dressing as needed to individual servings.