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Asian Kale Salad


Recipe serves 4:
3 cups finely chopped kale
1 cup quinoa, cooked according to package directions
2 green mangoes, peeled, julienned, pit discarded
1 jicama, peeled, julienned very fine
1 cup salted, roasted peanuts, barely crushed
6 mint leaves, chiffonade
6 basil leaves, chiffonade

Toss all ingredients together in a large bowl. Dress with desired amount of dressing and taste for seasoning.


1 tablespoon peanut butter
½ tablespoon soy sauce
½ tablespoon sriracha
¼ teaspoon curry powder
3 tablespoon honey
3 tablespoon rice vinegar
½ teaspoon minced garlic
½ shallot, chopped
¾ cup plus 1 tablespoon peanut oil
3 tablespoons sesame oil

Place all ingredients except the oil in a blender and puree until smooth. Whisk in the oil.