Chopped Kale Salad with Peanut-Chili Vinaigrette
Thursday, April 25, 2019
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Ingredients
∙ Serves 6
Produce
3 Carrots, medium
1 cup Cilantro, fresh
2 Garlic cloves
1 tsp Ginger, fresh
4 Scallions
5 Sweet peppers
6 cups Tuscan kale
Condiments
2 tbsp Honey
1 tsp Lime juice, fresh
4 tsp Peanut butter, creamy
4 tbsp Soy sauce
Baking & Spices
1 tsp Red pepper flakes
1 Salt and fresh ground black pepper
Oils & Vinegars
4 tsp Rice vinegar
1/2 tsp Sesame oil
Nuts & Seeds
1/2 cup Cashews, roasted
Liquids
2 tbsp Water
Other
1 cup Shelled edamame, cooked and completely cooled