Side dishe for 6

Ginger Peanut Kale Salad

Name: Ginger Peanut Kale Salad
Total time: 20 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 3/4 cup slivered almonds; 4 cups chopped curly kale; 3 cups shredded red cabbage; 2 cups shredded carrots; 1 red bell pepper; 1/2 cup chopped fresh cilantro; 3 tbsp creamy peanut butter; 3 tbsp unseasoned rice vinegar; 1 tbsp fresh lime juice; 3 tbsp vegetable oil; 1 tbsp soy sauce; 3 tbsp honey; 1 tbsp sugar; 1 clove garlic; 1 in square piece fresh ginger; 3/4 tsp salt; 1 tsp sriracha; 1 tsp sesame oil

Chopped kale and vegetables are mixed with almonds, cilantro, and a sweet, spicy peanut ginger dressing.

$1.34per serving $

20 minstart to table

6servings

Chinese Vegetarian Dairy-free Budget Side dishes Lunches No-cook Summer

Ingredients

3/4 cup slivered almonds
4 cups chopped curly kale
3 cups shredded red cabbage
2 cups shredded carrots
1 red bell pepper
1/2 cup chopped fresh cilantro
3 tbsp creamy peanut butter
3 tbsp unseasoned rice vinegar
1 tbsp fresh lime juice
3 tbsp vegetable oil
1 tbsp soy sauce
3 tbsp honey
1 tbsp sugar
1 clove garlic
1 in square piece fresh ginger
3/4 tsp salt
1 tsp sriracha
1 tsp sesame oil

Steps

Whisk the peanut butter, rice vinegar, lime juice, vegetable oil, soy sauce, honey, sugar, minced garlic, grated ginger, salt, sriracha, and sesame oil in a small bowl.
Toss the kale with the dressing in a large bowl for 2 minutes to soften the leaves.
Add the cabbage, carrots, sliced bell pepper, and cilantro, then toss until evenly mixed.
Stir in the almonds and let the salad stand for 5 minutes before serving.