Thai Kale Salad with Coconut Lime Dressing

Thai Kale Salad with Coconut Lime Dressing brings the spicy, sour flavor of Tom Khai Gai to kale. Paleo-friendly and kid approved.

15 minutes

2 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	51
Fat:	4 g
Carbohydrates:	3 g
Protein:	1 g
Calculated per serving.

by threebeansonastring

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Serves: 6

Ingredients

0.5 cup 0.5 cup 0.5 cup Coconut Milk
2 Tbsp 2 Tbsp 2 Tbsp Fish Sauce
2 Tbsp 2 Tbsp 2 Tbsp Lime Juice
1 whole 1 whole 1 whole Lime, zest only
1 whole 1 whole 1 whole Red Onion, thinly sliced
2 whole 2 whole 2 whole Orange Bell Pepper, diced small
2 whole 2 whole 2 whole Jalapeño, diced small
3 clove 3 clove 3 clove Garlic, thinly sliced
1 bunch 1 bunch 1 bunch Kale, about 1 1/2 pounds

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring a large pot of water to a boil over high heat.
In a small bowl, combine the coconut milk, fish sauce, lime juice, and lime zest. Set aside.
Heat olive oil in a frying pan over medium high heat. Add the red onion and cook for 2 minutes; add the sweet pepper, jalapeno and garlic clove and cook for additional minute.
Blanch the kale in the now boiling water for 2 minutes, drain, and put into a large bowl.
Add the stir-fried vegetables and the dressing to the kale and mix well.