Simple Way to Vegetarian Thai Food Recipes

Warm Thai Kale Salad

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Recipe Summary Warm Thai Kale Salad

Kale is a hearty, meaty green so I made this recipe as a vegetarian variation on a Thai beef salad.

Ingredients | Vegetarian Thai Food Recipes

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)

Directions

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.

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.

Cashews can be used in place of the peanuts, if desired.

Due to food allergies, I excluded peanuts and cashews for the recipe. If utilizing peanuts or cashews, be sure to lightly toast in the pan and set aside before adding olive oil. Give nuts a rough chop before adding as a garnish.

Info | Vegetarian Thai Food Recipes

prep: 30 mins cook: 10 mins total: 40 mins Servings: 4 Yield: 4 servings

TAG : Warm Thai Kale Salad

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