Spicy Thai Carrot and Kale Salad
Sumbitted by Dane Groves
Adapted from Running to the Kitchen
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.
Cooking Instruction
- 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
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
- ½ teaspoon sesame oil
- ½ teaspoon extra virgin olive oil
- ½ teaspoon apple cider vinegar
- ½ tablespoon maple syrup
- ½ teaspoon freshly grated ginger
- pinch of salt
- sesame seeds for garnish