Lacinato Kale & Thai Basil With Spicy Peanut (or Tahini) Dressing
Lacinato Kale & Thai Basil With Spicy Peanut (or Tahini )Dressing
We've adapted this recipe from Food52. We've substituted the mint for Thai Basil and it us YUMMY. If you have some fresh mint around, add some of that too!
Serves:4 as side/2 as main Prep Time: 10 Minutes
Ingredients
For the Lacinato kale and Thai Basil Salad
1 bunch (large) lacinato kale, chopped very small, almost minced
1 cup fresh Thai basil leaves and flowers (discard any woody stems) and/or fresh mint, minced
1 cup walnuts, chopped
For the spicy peanut dressing
3 tablespoon smooth natural peanut butter (sub tahini for peanut allergies)
3 tablespoon warm water
3 tablespoon rice wine vinegar
1 tablespoon pomegranate molasses (or maple syrup)
1 tablespoon soy sauce
1 teaspoon fresh garlic, minced
2 teaspoon fresh ginger, peeled and minced
1 teaspoon sesame oil
1 teaspoon dried red chili flak
WHAT: This salad has it all: sturdy greens that won't wilt, and a spicy peanut dressing that'll steal the show.
HOW: Chop kale, mix dressing, and toss.
WHY WE LOVE IT: Sure, we've seen kale salads in countless iterations, but this spicy, peanutty dressing lets us see the green through a different lens. Plus, the salad will hold up well in the fridge, making it a great dish for summer entertaining.
Directions
Instructions
Step 1
Toss the chopped kale, chopped mint and the walnuts together. If you haven't made the dressing yet, do that next.
Step 2
Put the peanut butter, warm water, garlic, rice wine vinegar, pomegranate molasses, soy sauce, minced ginger, sesame oil and red chili flakes into a blender and whirl away at high speed until everything is smooth.
Step 3
Toss the dressing with the salad. Maybe not all at one time. Pour and toss about half of the dressing and then decide if it needs more.
