Spicy Thai Carrot and Kale Salad
Submitted by Dane Groves
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.
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
Instructions
- Toss carrots and kale together in a large bowl.
- Whisk together the remaining ingredients except sesame seeds in a small bowl. Add more milk if necessary to get the desired consistency.
- Pour dressing on top of the carrots and kale and toss until fully coated.
- Garnish with sesame seeds and serve.