Kale is sauteed with ginger, garlic and lime juice and topped with peanuts and fresh mint in this Thai-inspired salad.
2 people made this
2 tablespoons olive oil
1/2 red onion, thinly sliced
5 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 teaspoons dried chilli flakes
4 carrots, thinly sliced
3 stalks celery, thinly sliced
8 leaves kale, stemmed and torn into pieces
5 sprigs fresh coriander, roughly chopped
1 lime, juiced
2 teaspoons fish sauce
1/2 teaspoon lime zest, or to taste
1 small cucumber, cut into matchstick-size pieces (optional)
35g roasted peanuts (optional)
4 sprigs fresh mint, roughly chopped
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Method Prep:30min › Cook:10min › Ready in:40min
Heat a heavy-bottomed pan or wok over medium heat; add olive oil and swirl around in pan. Cook and stir onion in the hot oil until softened, 3 to 4 minutes. Add garlic, ginger and chilli 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 coriander; 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.