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Have you decorated the house yet? Is the yard spruced up? Have you picked your outfit? It’s National Kale Day on Wednesday (every Oct. 5), and I want you to be ready!
Of course, it might seem like National Kale Day every day around here, what with all the kale salads we eat. Like the 18 salads I have on the site!
In case your menu for the big occasion isn’t set, may I suggest a new, sprightly, refreshing Chopped Thai Kale Salad, with lots of flavors, colors and textures going on? Yes, I may.
A sprightly, refreshing, gorgeous Chopped Thai Kale Salad, with lots of color, texture and nutrition from the vegetables and a punch of garlicky-gingery-sesame flavor from the dressing.
Ingredients
- Dressing
- 1/3 cup vegetable oil
- 2 cloves garlic, peeled (less if you are not a big raw garlic fan)
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons water
- 2 tablespoons rice vinegar
- 2 tablespoons honey (or agave if you are vegan)
- 1 tablespoon sesame oil
- 1 tablespoon minced ginger
- A squeeze of lime juice
- .
- Salad
- 16 ounces frozen shelled edamame (I used Melissa’s Produce Shelled Edamame)
- 6 cups chopped kale (I used Cut ‘N Clean Greens Kale)
- 1 handful julienned carrots (equivalent to about 3 large carrots)
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 1 cup cilantro leaves, stalks removed
- 3 green onions, julienned into long strips
- 1 handful Trader Joe’s Thai Lime and Chili Cashews (I used Melissa’s Produce Pine Nuts, toasted)
Directions
- Make the dressing: Whirl all the dressing ingredients in a blender or small food processor until smooth. Taste and adjust to fit your preferences. Transfer to a jar with a tight-fitting lid. This way the dressing can easily be stored and simply shaken before dressing your salad to re-mix the ingredients.
- Make the salad: If edamame is already cooked, simply use it or thaw it. If it needs to be cooked, cook it for 3 minutes in a pot of boiling water. Drain and cool. Toss all salad ingredients in a big bowl, mixing to combine. Either dress the whole bowl of salad, or dress each individual serving, as you like.
- Serves 6.
Notes
Recipe source: Slightly adapted from Sights, Bits and Bites, who got it from Pinch of Yum
Note: The salad will stay fresh longer if you store the dressing separately from the salad ingredients, tossing them together just before serving. However, of all the greens, kale is very sturdy, so if you wish to dress it ahead of time and store it dressed, do that. Add the nuts at the last minute, if using.
If you like this recipe for Chopped Thai Kale Salad and want to save it, pin it to your Pinterest board using the image below.
It’s Secret Recipe Club day today, and my recipe inspiration is from the food blog Sights, Bits and Bites, which I was assigned to investigate and cook from this month. Today is our “reveal day,” and I’m happy to have had the chance to explore it.
It is written by Marla, who says she lives for crispy bacon, potatoes and cheese, swears like a trucker, and forgets to brush her hair some days (but never her teeth). Wait…are we separated at birth?
The sights (Italy! Galiano Island off the coast of British Columbia!), the bits (crazy adventures in the kitchen such as pickling garlic scapes) and bites – ah yes, this is where I come in. I’m here for the bites!
I was tempted by her…
- Sweet Potato and Chorizo Soup and her Tomato Lentil Soup because…fall!
- Then I stopped at her Freezer Breakfast Burritos because I know how much my teenager would love that before school.
But seriously, once I saw the Chopped Thai Kale Salad, I was a goner. It’s everything I love, all in one bowl. Winning! Take a look at the photo to the right, which is her salad. See what I mean?
If you’d like to see what else Secret Recipe Club tastemakers cooked up this month, browse the photo array below and click on any link to go to that recipe.
Disclosure: Melissa’s Produce provided the pine nuts and edamame for recipe development.
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At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
E-mail me: Dorothy.Reinhold@gmail.com
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I have so much kale in my backyard garden. Definitely trying this recipe 😀
Soe,
Make it! Immediately!
Kale is really an underrepresented vegetable! Thanks for giving it its due!
Love that the kale makes this salad more hearty!
I love the thai infusion of flavors!
This is seriously my kinda salad.
Gimme this salad!
This is the only way to get my dad to eat veggies!
This salad is calling my name! I love the colors!
This is my kind o salad!! So fresh and delicious!!
Can’t believe I missed this special day! I love kale! I had some today, so better late than never 🙂 This is a great salad. I love anything Thai inspired, and with this kale, a winner!
Patricia,
You were right on time, because Kale Day was Wed. Oct. 5!
How refreshing!
This is a great looking salad! I’d love to have it for my work lunch!
This looks so fresh, healthy and delicious! Wish I had some of this now.
All those colors and textures look amazing. I can see why you just had to make this salad.
National Kale Day, huh? My brother has been keeping us informed of all the National Days of everything on Facebook. I’ll have to see if he mentions Kale tomorrow. 🙂
Anna,
It should be a national holiday!
Looks so delicious. Love the flavours and how you truly get to eat the rainbow!
Swears like a trucker! I like her already… 😉
I definitely don’t have enough kale on my blog – I think I only have ONE salad using kale. What’s wrong with me?
Great choice for your assignment this month!
HAPPY REVEAL MONDAY!
YAY! Thanks for the fun post!
I’m happy to hear that you enjoyed the salad. The flavour combination is amazing – which makes eating such healthy food easier!
Such a colorful salad! Love that it’s thai flavored
We are BIG salad lovers at Chez Lavender and Lovage, and thsi one would suit us all very well! It is so colourful and packed with flavour, a real winner! Karen
You are hilarious my friend. And what outfit would you suggest? I feel so unprepared!!! I need to get on making this salad, which, by the way, sounds amazing!
I suggest something in a green fabric, Karen. I think you know why.