I have been craving Asian food in a bad way lately. No idea why, but ginger, soy sauce and sesame oil keep finding their way into my food. Last night, it was blackened salmon with Asian flavors (recipe soon). Over the weekend, it was in the form of a massaged kale salad. And just writing about both of those is making me crave wasabi and pickled ginger.
I don’t really know what makes something “Thai” since I’m no Thai expert but I like the name Thai Peanut Kale Salad. So that’s what it’s called. Works for me! (Courtney, you can tell me if this qualifies as “Thai.”)
Thai Peanut Kale Salad
- 3 stalks kale, leaves torn into bite-sized pieces (rinse well)
- 1 T natural peanut butter (I used creamy but crunchy would probably be good too)
- 1/2 t olive oil
- 1/2 t toasted sesame oil
- 1.5 t soy sauce (I used the low sodium variety)
- 1/4 – 1/2 t grated fresh ginger
- enough water to make it a little runny (about a tablespoon)
- a few sprinkles of cayenne
- sea salt, to taste
- small squeeze of lemon
- Rinse the kale well. Give it a quick spin in your salad spinner if you have one or just give it a little pat to dry a bit.
- Combine the remaining ingredients to make a dressing and pour over the kale. Using your hands, massage the kale to soften it up a bit and distribute the dressing. I did this in three rounds – pour and massage, pour a little more and massage, and then one more time. Do not ask why. Only do.
- Squeeze just a skosh* of fresh lemon on top to brighten the flavors and toss.
- Sprinkle the top with a little extra cayenne if you’re feeling fiery and enjoy.
Disclaimer: I didn’t measure the ingredients when I made this. I just added until it tasted right to me, but this is approximately what the ratios were. So taste as you go and adjust to your taste preferences.
*Do you know what skosh means? I’d never heard it before moving to the South, but now I find myself using it quite a bit.
Which do you like better? Kale or spinach?