Warm Thai Kale Salad

Name: Warm Thai Kale Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 2 tablespoons olive oil; 0.5 red onion, thinly sliced; 5 cloves garlic, minced; 1 tablespoon minced fresh ginger root; 2 teaspoons red pepper flakes; 4 carrots, thinly sliced; 3 stalks celery, thinly sliced; 8 leaves kale, stemmed and torn into pieces; 5 sprigs fresh cilantro, roughly chopped; 1 lime, juiced; 2 teaspoons fish sauce; 0.5 teaspoon lime zest, or to taste; 1 small cucumber, cut into matchstick-size pieces; 0.25 cup roasted peanuts; 4 sprigs fresh mint, roughly chopped

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

By

Allrecipes Member

Updated on October 3, 2022

1

Prep Time:

30 mins

Cook Time:

10 mins

Total Time:

40 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

2 tablespoons olive oil
½ red onion, thinly sliced
5 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 teaspoons red pepper flakes
4 carrots, thinly sliced
3 stalks celery, thinly sliced
8 leaves kale, stemmed and torn into pieces
5 sprigs fresh cilantro, roughly chopped
1 lime, juiced
2 teaspoons fish sauce
½ teaspoon lime zest, or to taste
1 small cucumber, cut into matchstick-size pieces (Optional)
¼ cup roasted peanuts (Optional)
4 sprigs fresh mint, roughly chopped (Optional)

Directions

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 (per serving)

175	Calories
12g	Fat
15g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 175
% Daily Value *
Total Fat 12g	16%
Saturated Fat 2g	9%
Sodium 322mg	14%
Total Carbohydrate 15g	5%
Dietary Fiber 4g	14%
Total Sugars 4g
Protein 5g
Vitamin C 58mg	291%
Calcium 108mg	8%
Iron 2mg	9%
Potassium 566mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.