I don’t know about you, but I crave the combination of ginger/ponzu/carrot/sesame on a regular basis! I love the citrus flavor paired with the nutty goodness of sesame and warmth of honey.
So today I’m adding lots of color and crunch to my usual kale salad…
Start by ribbing the kale aka removing the tough stems.
Per usual, I give the kale a tiny massage. Just to sweeten the leaves and break it down a bit.
Then I add all the veggies! Bell peppers, carrots, crunchy sesame sticks, snap peas….the more the merrier!
Then it’s time to add the dressing. Assemble all the ingredients in a separate bowl.
What is prettier than an olive oil pour? I mean , really…
Drizzle across your desired amount and enjoy!!!
*One thing I love about this salad is that it holds really well in the refrigerator. Perfect for bringing to work!
Thai Kale Crunch Salad
Dressing:
3T low sodium soy sauce
1 T sesame oil
1T lemongrass paste
1T lime juice
2T honey
1/3 c police oil
2 T apple cider vinegar
Pinch of cayenne pepper
3 large stems of lacinato kale
3 large stems of curly kale
1/3 yellow bell pepper
1/3 orange bell pepper
1 carrot, grated
1/2 c. cashews
1/2 c. crunchy Thai noodles
1 green onion, chopped
Combine all ingredients in a large mixing bowl. Drizzle dressing according to taste.
