Chopped Kale Salad with Peanut-Chili Vinaigrette
4 tsp. creamy peanut butter
1 tsp. red pepper flakes*
2 Tbsp. honey
4 Tbsp. soy sauce
2 Tbsp. water
4 tsp. rice vinegar
1/2 tsp. sesame oil
1 tsp. fresh lime juice
1 tsp. fresh ginger, grated
2 garlic cloves, pressed or grated
6 cups kale, chopped
3 medium carrots, peeled and cut into ribbons using a vegetable peeler
5-6 sweet peppers, cored and thinly sliced
1 cup shelled edamame, cooked and completely cooled
4-5 scallions, sliced
1 cup fresh chopped cilantro
1/2 cup roasted cashews, finely chopped
salt and fresh ground black pepper, to taste
Start by making the salad vinaigrette by whisking all ingredients together until combined. Set aside while preparing the veggies.
Then combine the salad ingredients in a large bowl. Drizzle with vinaigrette and toss thoroughly to combine. You want to make sure the veggies are really coated in the vinaigrette. Taste for salt and pepper.
Chill the salad for 10-15 minutes before serving. It helps break down some of the toughness of the kale leaves.