Oriental kale salad
Recipe by Plants on My Plate
4 cups chopped and massaged kale
2 cups finely shredded red cabbage
1 cup shredded carrots
1 red pepper, finely sliced
1 cucumber, de-seeded and chunked
1/2 cup shelled edamame, cooked and completely cooled
1/2 cup snow (flat pod) peas, cut in half
4 chopped green onions (green parts)
1 can sliced water chestnuts, drained and cut into small pieces
1 cup mandarin oranges (1 can drained)
2-3 T sesame seeds
1/4 cup fresh chopped cilantro
½ cup peanuts or cashews
Won Ton strips for a crunchy topping
Prep. Time → 15 min
Cook Time → 0 min
1. Combine the salad ingredients in a large bowl. Drizzle with Thai Peanut Chili Viniagrette and toss thoroughly to combine. You want to make sure the veggies are really coated in the vinaigrette. Taste for salt and pepper.
Chill the salad for 10-15 minutes before serving. It helps break down some of the toughness of the kale leaves.
main courses March 19, 2018 20:39
Author littlebroken.com/2016/09/0...
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