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Warm Thai Kale Salad

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Warm Thai Kale Salad



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)
  • Methods :

  • 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.
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