Heat a heavy-bottom skillet over medium heat; add olive oil and swirl around in skillet. Cook and stir onion in the hot oil until softened, 3 to 4 minutes. Add garlic, ginger, and red pepper flakes; cook and stir until garlic and ginger are slightly browned and fragrant, about 1 minute.
Stir carrots and celery into onion mixture; cook and stir for 1 minute. Add kale and cilantro; cook and stir until kale is slightly wilted, about 45 seconds. Stir lime juice, fish sauce, and lime zest into kale mixture until kale is evenly coated in lime juice.
Serve kale salad topped with cucumber, peanuts, and mint.
If you are unable to find fish sauce, try a 50-50 blend of rice wine vinegar and soy sauce; frankly, it works but doesn't taste the same.
Cashews can be used in place of the peanuts, if desired.
Due to food allergies, I excluded peanuts and cashews for the recipe. If utilizing peanuts or cashews, be sure to lightly toast in the pan and set aside before adding olive oil. Give nuts a rough chop before adding as a garnish.
Per Serving: 175 calories;12.1 g fat;
15 g carbohydrates;
5.1 g protein;
0 mg cholesterol;
322 mg sodium.