Crunchy Thai Kale Salad Recipes
CRISPY ROASTED KALE
Steps:
- Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven.
- Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.
- Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.
THAI KALE SALAD WITH CASHEWS
If ever a salad could "party in your mouth," it would be this one. The flavors are complex, fresh and exotic and transform everyday vegetables into a celebration worthy of sharing at your next party or potluck.
Provided by The Real Food Dietitians
Categories Salad
Time 20m
Yield 4
Number Of Ingredients 17
Steps:
- Combine dressing ingredients in a small bowl and whisk well to combine. Set aside.
- Place kale in a large bowl and sprinkle with sea salt. Using your hands, massage the kale with a kneading motion until leaves start to wilt and become slightly shiny or wet-looking (about 2-3 minutes).
- Add carrots through cilantro, then pour dressing over all. Toss to combine.
- Garnish with chopped cashews just before serving. Serve with lime wedges.
Nutrition Facts : ServingSize 1/4th recipe, Calories 190 calories, Sugar 2g, Sodium 247mg, Fat 14g, Carbohydrate 15g, Fiber 6g, Protein 4g
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