Warm Kale Salad with a spicy peanut ginger dressing

One of my favorite things to do is take a pretty basic salad recipe – kale, onion, and ginger – and add a ton of other season vegetables to elevate it to the net level. This recipe is fine as it was, but it was lacking some extra crunch. The hearty kale gives way to the crunchy red peppers, cucumbers and spicy onion. The saltiness of the peanut butter in the dressing is a gorgeous contrast to the tangy ginger. And being warm, its a good salad for cooler months. Makes a great side salad, or vegetarian entree, or add some protein (I personally like salmon baked with a touch of sesame oil and Chinese 5 spice served on top). 

Warm Peanut Ginger Kale Salad
2 – 3 Bunches of Kale (de-stemmed and torn into bite size pieces)
1 cup sliced red onion
1 Tbsp pickled Ginger, chopped
1 red pepper, julienne
1 cup Edamame, shelled
1 cup red cabbage, sliced
1 carrot, julienne
1 cucumber, julienne
6 ounces of prepared udon noodles

2 Tbsp creamy peanut butter
1/2 cup water
1 Tbsp tahini
1 tsp sesame oil
1 Tbsp pickled ginger, minced
1 tsp ginger, minced
2 cloves garlic, minced
2 tsp soy sauce (or tamari)
1 Tbsp rice vinegar
2 tsp agave syrup
1/2 tsp garlic chili paste

– in a large pot, over medium high heat, add all sauce ingredients whisking to combine and heat until smooth (if its too thick, add more water) – simmer and stir for about 2 minutes. Turn heat to low.

To the pot, add kale, red onion and ginger. Folding the ingredients into the sauce until the kale just starts to wilt. Remove pot from heat. Add remaining ingredients, combining until evenly coated.

Serve warm dressed with a sprinkle of sesame seeds. Add a protein of your choice (salmon and chicken work well with the flavors)

Calories 113 * Fat 8g * Carbs 7g (fiber 1g * sugar 5g) * Protein 3g

Salad (without sauce)
Calories 229 * Fat 4g * Carbs 39g (fiber 10g * sugar 9g) * Protein 13g



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