Peden + Munk
Loaded with fresh herbs and sturdy kale and then set off by a bright and spicy dressing, this salad from Hot Joy is an ideal counterpoint to the more decadent dishes on the table.
Recipe information
Yield
4 Servings
Ingredients
2
red or green Thai chiles, lightly smashed
2
garlic cloves, lightly smashed
½
cup fresh lime juice
⅓
cup fish sauce
2
tablespoons palm sugar or light brown sugar
1
medium bunch kale, ribs and stems removed, leaves thinly sliced
2
celery stalks, thinly sliced on a diagonal
1
bunch small scallions, thinly sliced on a diagonal
¾
cup fresh cilantro leaves with tender stems
¾
cup fresh mint leaves
½
cup fresh Thai or sweet basil leaves
½
cup sev or unsalted, roasted sunflower seeds and/or pumpkin seeds
MSG (optional; for serving)
Chili oil (optional; for serving)
ingredient info:
Sev, an Indian snack of crispy chickpea noodles, can be found at Indian markets and online.
Preparation
Step 1
Whisk chiles, garlic, lime juice, fish sauce, palm sugar, and 2 Tbsp. water in a large bowl. Let sit 5 minutes; remove chiles and garlic.
Step 2
Add kale, celery, scallions, cilantro, mint, and basil to dressing and toss to coat (salad should be very heavily dressed).
Step 3
Serve salad topped with sev and MSG and chili oil, if using.
Step 4
DO AHEAD: Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
Nutrition Per Serving
Calories (kcal) 230 Fat (g) 10 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 31 Dietary Fiber (g) 7 Total Sugars (g) 11 Protein (g) 12 Sodium (mg) 1940