Thai Kale Salad

Ingredients

• Serves 4
• For the Salad
• 1 cup of edamame, shelled
• 1 – 2 cups of kale, sliced
• 2 small carrots, grated
• 1 small purple cabbage, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup spring onions
•  1/2 cup peanuts/cashews
• 1 cup quinoa, cooked
•  1 tbsp black and white sesame seeds
• Ingredients for the dressing
• 4 cloves garlic, peeled
• 1 tsp ginger, minced
• 2 – 3 red bird eye chilies
• 2 tbsp soy sauce
• 2 tbsp water
• 1 and 1/2 tbsp sugar or 1 tbsp sugar or 1 tbsp maple syrup
• 2 tbsp lemon juice
• Salt to taste

Preparation

Prep: 5 minutes
Cooking: 15 minutes

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1. Method for dressing – Grind the ingredients of the dressings in a mortar and pestle until fine. Stir until the sugar is dissolved.
2. Method for salad – Cook the edamame by boiling it for 3-5 minutes in a pot of boiling water. Drain and allow it to cool.
3. Slice the kale, purple cabbage, bell peppers, spring onions into thin strips or shreds.
4. Toss the quinoa, kale, carrots, peppers, spring onions, edamame and peanuts/spring onions together until well combined.
5. Add in the dressing slowly and serve cold.
6. Garnish spring onions and sesame seeds.

Watch

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