KALE SALAD WITH THAI DRESSING

KALE SALAD WITH THAI DRESSING

If you are busy like most of us, I would recommend making some of this ahead of time.  I double the recipe of the dressing and use it with other meals like as a marinade over chicken or white fish.  Use the dressing with other salads through out week.  This dressing can be used with so many dishes to liven up dishes.  Use in a quinoa and cabbage salad.  Yum!

Ingredients / Dressing
Dressing: Makes about 1 cup
1 tablespoon sesame seed oil
2 tablespoons coconut aminos  (healthy non soy alternative to soy sauce) Find on Amazon
2 cloves of garlic
1 tablespoon raw honey 
1 tablespoon  minced fresh ginger
1 tablespoon rice vinegar 
1/2 coconut milk
1/3 cup almond butter ( non Paleo can use peanut butter)
1 tablespoon spicy chili sauce
Note: Make sure to read label. (I recommend using a peanut butter that is made with peanuts only and no or low sodium.  Many brands are loaded with chemicals, sugars and artificial flavors, bringing in more toxins to our bodies )
1/4 cup warm water
Instructions for Dressing:
Add all ingredients to a blender or food processor and blend until smoothie.  

Ingredients /  Salad
Salad: serves 6 to 7
1 large carrot julienned (match stick pieces)
1 medium red bell pepper chopped
1 medium green bell pepper chopped
(you can use 2 green but the red  are a bit sweeter and prettier to me)
1/4 cup unsalted, raw or roasted cashews. (raw is healthier) ( Save some to sprinkle on top)
3 to 4 cups of cleaned chopped kale
2 cups red cabbage chopped
2 stocks green onions
juice of 1 lime
Instructions for Salad:
Toss all ingredients together with dressing 1/2 to 1 cup dressing.
Enjoy!

When making this salad I clean and chopped a few extra of these veggies.  I store them in my refrigerator so I can make fast meals with these veggies on those busy days or days I don’t feel like cooking.  
Kale Salad with Thai Dressing
Serves 6
I love to make this with peanut butter. Creamy, tasty and healthy. I love eating kale this way. Enjoy!
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. KALE SALAD WITH THAI DRESSING
  2. INGREDIENTS / DRESSING
  3. DRESSING: Makes about 1 cup
  4. 1 tablespoon sesame seed oil
  5. 2 tablespoons coconut aminos  (healthy non soy alternative to soy sauce) Find on Amazon
  6. 2 cloves of garlic
  7. 1 tablespoon raw honey
  8. 1 tablespoon  minced fresh ginger
  9. 1 tablespoon rice vinegar
  10. 1/2 coconut milk
  11. 1/3 cup almond butter ( non Paleo can use peanut butter)
  12. 1 tablespoon spicy chili sauce
  13. Note: Make sure to read label. (I recommend using a peanut butter that is made with peanuts only and no or low sodium.  Many brands are loaded with chemicals, sugars and artificial flavors, bringing in more toxins to our bodies )
  14. 1/4 cup warm water
  15. INGREDIENTS /  SALAD
  16. Salad: serves 6 to 7
  17. 1 large carrot julienned (match stick pieces)
  18. 1 medium red bell pepper chopped
  19. 1 medium green bell pepper chopped
  20. (you can use 2 green but the red  are a bit sweeter and prettier to me)
  21. 1/4 cup unsalted, raw or roasted cashews. (raw is healthier) ( Save some to sprinkle on top)
  22. 3 to 4 cups of cleaned chopped kale
  23. 2 cups red cabbage chopped
  24. 2 stocks green onions
  25. juice of 1 lime
Instructions for Dressing
  1. Add all ingredients to a blender or food processor and blend until smooth and creamy.
Instructions for Salad
  1. Toss all ingredients together with dressing 1/2 to 1 cup dressing.
Notes
  1. Enjoy!
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