agree with or no longer, this salad will have you consuming your veggies (and, maximum fairly, your kale) with satisfaction and abandon. vivid, formidable flavors and textures abound: earthy kale, cool and crunchy vegetables, toasted almonds, and a creamy peanut dressing laced with ginger, honey, highly spiced sriracha and fresh lime. It’s supposed to be a facet dish, but if you’re whatever like me, you’ll possibly discover your self ingesting the whole thing of it for dinner.
you could also purchase the kale stemmed and washed, so all that’s left to do is chop it up; just make sure it’s completely dry so it doesn’t water down the dressing.
INGREDIENTS
For The Salad:
- 1 red bell pepper, sliced into bite-sized pieces
- 3/4 cup slivered almonds
- 1/2 cup chopped fresh cilantro
- 3 cups prepared shredded red cabbage
- 2 cups prepared shredded carrots
- 4 cups chopped curly kale, thick stems removed (be sure it's dry)
For The Dressing:
- 1 tablespoon fresh lime juice, from one lime
- 3 tablespoons vegetable oil
- 3 tablespoons creamy peanut butter
- 3 tablespoons unseasoned rice vinegar
- 3 tablespoons honey
- 1 tablespoon sugar
- 1 large clove garlic, roughly chopped
- 1-inch square piece fresh ginger, peeled and roughly chopped
- 1/2 teaspoon sriracha
- 1/2 teaspoon Asian sesame oil
- 1 tablespoon soy sauce (use gluten-free if needed)
- 3/4 teaspoon salt
INSTRUCTIONS
- Preheat the oven to 350°F. Line a baking sheet with aluminum foil or parchment paper.
- Bake the almonds until lightly golden and fragrant, 5-10 mins. (preserve a close eye on them; nuts burn quickly.) permit cool.
- integrate all of the substances for the salad in a huge mixing bowl.
- integrate all of the substances for the dressing in a meals processor or blender; process until clean and creamy.
- Pour the dressing over the salad and toss properly. Serve straight away.
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