I LOVE chopped salads during the summertime, and have been trying all kinds of new ones lately... because while I love salad, I don't love having the same one over and over again :) Anyway, the great thing about chopped salads is that you chop up a bunch of yummy ingredients into small pieces, and mix them all together, so that each bite has a bit of everything.
This kale chopped salad was truly delish, with lots of fresh Thai flavors and crunchy veggies. It was such a great side salad with some grilled chicken, though you could easily add shredded chicken (or any protein, really) to the salad itself for more of a main course. So good!
Chopped Thai Kale Salad with Sesame Garlic Dressing
- 5-6 cups chopped kale, tough ribs removed
- 1 cup baby carrots, julienned
- 2 small red, orange or yellow bell peppers, sliced
- 1 cup cilantro leaves, chopped
- 3 green onions, sliced
- 1 small cucumber, thinly sliced
- 1/2 cup peanuts or cashews, roughly chopped
- optional protein: shelled edamame, shredded chicken, etc.
Sesame Garlic Dressing:
- 1/3 cup canola oil
- 3 cloves garlic, finely minced or grated
- 1 Tbsp. fresh grated ginger
- 3 Tbsp. low sodium soy sauce
- 2 Tbsp. water
- 2 Tbsp. white distilled vinegar
- 2 Tbsp. honey or agave
- 1 Tbsp. sesame oil
In a large bowl, mix the chopped kale, sliced carrots, bell peppers, cilantro, green onion, cucumber and nuts together.
For the dressing, either whisk all of the dressing ingredients together or combine in a food processor. Poor the dressing over the salad, and mix thoroughly. Serve immediately, or let sit for a while if you prefer slightly wilted kale like I do. Enjoy!
*Recipe adapted from Pinch of Yum