THAI KALE SALAD WITH COCONUT LIME DRESSING

THAI KALE SALAD WITH COCONUT LIME DRESSING



Thai Kale Salad with Coconut Lime Dressing
Author: 
Serves: 6
INGREDIENTS
  • ½ cup canned coconut milk
  • 2 Tablespoons fish sauce, or for vegan option, soy sauce or coconut aminos
  • 2 Tablespoons lime juice
  • zest of 1 lime
  • 2 Tablespoons olive oil
  • 1 large red onion, thinly sliced
  • 2 orange sweet peppers, diced small
  • 2 jalapeño, diced small
  • 3 garlic cloves, thinly sliced
  • 1 large bunch kale 1½ lbs, stems removed
INSTRUCTIONS
  1. Bring a large pot of water to a boil over high heat.
  2. In a small bowl, combine the coconut milk, fish sauce, lime juice, and lime zest. Set aside.
  3. Heat olive oil in a frying pan over medium high heat. Add the red onion and cook for 2 minutes; add the sweet pepper, jalapeño and garlic clove and cook for additional minute.
  4. Blanch the kale in the now boiling water for 2 minutes, drain, and put into a large bowl.
  5. Add the stir-fried vegetables and the dressing to the kale and mix well.

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