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Week of 4/5/21

Asian Kale Salad with Edamame and Crunchy Chow Mein
and peanut dressing / Asian pears / celery

Active: 30 Total: 30
Original GF Paleo Vegetarian
Asian Kale Salad with Edamame and Crunchy Chow Mein

This fresh salad has layers of texture and flavor highlighted by a bed of greens and a creamy peanut dressing. Although this salad was last featured in 2017, we mixed things up this time around and included store-bought dried chow mein noodles for lots of extra crunch.
Smarts: Make a double batch of dressing tonight and use it again in Thursday's salad.

Tags
Entree Salad
Proteins
Other - vegetarian
Cuisines
Asian - Thai
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42

Ingredients

Metric
Servings:
4
Asian Kale Salad with Edamame:
  • Edamame, shelled - 1 cup
  • Celery - 4 ribs , thinly sliced
  • Cilantro leaves - 1 Tbsp
  • Asian pears - 1 , julienned or sliced (sub any type of pears)
  • Oil, cooking - 1 Tbsp
  • Peanuts - 3/4 cup
  • Chili powder - 1/2 tsp
  • Coriander, ground - 1/2 tsp
  • Crunchy Chow Mein Noodles - 1 cup (find these in the international aisle or sub extra peanuts or some cashews)
  • Baby kale - 8 oz (sub baby spinach)
Peanut Dressing:
  • Ginger, fresh - 1 tsp , grated
  • Peanut butter - 1/4 cup (creamy preferred, but crunchy will work)
  • Soy sauce, low-sodium - 3 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Honey - 2 Tbsp
  • Oil, cooking - 1 Tbsp
  • Sriracha - 1 Tbsp , more or less to taste
  • Lime juice - 1 Tbsp

Prep

  1. Make dressing - (Double if making Thursday’s meal.) Grate ginger. Soften peanut butter in the microwave for ~30 seconds. Mix with ginger, soy sauce, rice vinegar, honey, cooking oil, Sriracha (or other hot sauce), and lime juice. (Can be done up to 5 days ahead)

  2. Edamame - If frozen, defrost in the microwave. (Can be done 1 day ahead)

  3. Celery / Cilantro / Asian pear - Prep as directed.

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Make

  1. Heat a skillet with oil over medium heat. Add peanuts and stir to coat in oil. Sprinkle the tops of the peanuts with chili powder and coriander. Cook, stirring constantly, until peanuts are golden brown, 2 to 4 minutes more. Set aside and allow to cool slightly.

  2. Add edamame, celery, Asian pear, and crispy chow mein noodles to kale. Toss and portion out the salad. Top with peanuts and remaining dressing. Enjoy!

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