Crispy Kale Salad with Lime Dressing


  • 1 ½ tablespoons (packed) palm sugar or light brown sugar
  • ¼ cup fresh lime juice
  • 3 tablespoons fish sauce (such as nam pla or nuoc nam)
  • 1 teaspoon minced garlic
  • ½ red Thai chile or ¼ red jalapeño, seeded, thinly sliced
  • 24 small Tuscan kale leaves (about 5 inches) or 5-inch-long pieces torn from large stemmed leaves
  • 1 tablespoon vegetable oil
  • + 6 more ingredients
    • Kosher salt and freshly ground black pepper
    • 3 cups (loosely packed) mixed tender herbs (such as cilantro, mint, and basil)
    • 3 cups mixed shaved vegetables (such as carrots, beets, and radishes)
    • 2 cups pea tendrils, watercress, or baby arugula
    • 2 cups thinly sliced stemmed Tuscan kale leaves (from 1 bunch)
    • 1 cup thinly sliced cucumber

1. Microwave sugar and 2 Tbsp. water on high in a medium microwave-safe bowl until sugar is dissolved, about 30 seconds. Let cool. Whisk in next 4 ingredients for dressing. Set aside. 2. Arrange racks in upper and lower thirds of oven; preheat to 250°. Brush tops of kale leaves with oil; season ...

View full recipe at SpringPad


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