Spicy Thai Carrot and Kale Salad

Submitted by Dane Groves

Photograph of Spicy Thai Carrot and Kale Salad

Ingredients

  • 3 cups carrot strings using a julienne peeler
  • 2 cups thinly sliced tuscan kale (also called Lacinato kale)
  • 3 tablespoons creamy peanut butter
  • 1 tablespoons sriracha (less if you're sensitive to spice)
  • 3 tablespoons almond milk
  • .5 teaspoon sesame oil
  • .5 teaspoon extra virgin olive oil
  • .5 teaspoon apple cider vinegar
  • .5 tablespoon maple syrup
  • .5 teaspoon freshly grated ginger
  • pinch of salt
  • sesame seeds for garnish


This salad is a great spicy treat to go along with any meal. I like to add extra sriracha to the salad for added spice. This recipe is gluten free. Sriracha contains anchovies, so it's not quite vegetarian or vegan.


Instructions

  1. Toss carrots and kale together in a large bowl.
  2. Whisk together the remaining ingredients except sesame seeds in a small bowl. Add more milk if necessary to get the desired consistency.
  3. Pour dressing on top of the carrots and kale and toss until fully coated.
  4. Garnish with sesame seeds and serve.

Adapted from Running to the Kitchen