Kale is a hearty, meaty green so I made this recipe as a vegetarian variation on a Thai beef salad.


Recipe Summary

30 mins
10 mins
40 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

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.

Nutrition Facts

175 calories; protein 5.1g 10% DV; carbohydrates 15g 5% DV; fat 12.1g 19% DV; cholesterolmg; sodium 321.6mg 13% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
This had a lot of different things going on but it turned out pretty good. It was definitely spicy so if you are sensitive to heat I'd cut back on the red pepper flakes. I left out the optional peanuts and mint. You've got to move pretty fast once you get started so I recommend having everything measured out and ready before you start. Read More