Recipes
Asian Kale Salad
Kale is really robust so this is a great salad for making ahead of time and there is no risk of soggy leaves. If you are not a fan of kale, you can substitute spinach, rocket or watercress.
Kale is an excellent source of antioxidants (which protect your cells from damage) and Vitamin K (which is involved in blood clotting) and is in season in Ireland from Sept to March.
This is a super option when you want a filling tasty lunch without feeling bloated or too full.
METHOD
Make the dressing by placing all the ingredients into a blender and processing until smooth
Enjoy!
INGREDIENTS
- Bag of kale
- 2 carrots, grated
- 1 red pepper, diced
- 60g flaked almonds / pine nuts (I toasted my almonds)
- Handful of coriander leaves chopped……I excluded the coriander as I REALLY don’t like it!
- 3 tbsp peanut or almond butter
- 3 tbsp rice vinegar
- 1 tbsp fresh lime juice
- 3 tbsp olive oil
- 1 tbsp soy sauce (or tamari for GF)
- 3 tbsp maple syrup
- 1 inch fresh ginger grated
- Pinch of sea salt
- ½ tsp sesame oil
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