Kale And Cucumber Salad With Roasted Ginger Dressing

1. 1

   Heat broiler. Broil ginger in its skin, turning once, until very dark brown and beginning to scorch in places and a paring knife passes through the center with relative ease, 40-50 minutes (if skin is getting too dark before flesh is tender, turn down the heat or move to the oven). Let cool; slice (leave on the skin).

2. 2

   Pulse ginger, chile, garlic, fish sauce, sugar, oil, and 2 Tbsp. water in a food processor, adding additional water by tablespoonfuls if needed, until a smooth paste forms.

3. 3

   Toss kale and 1/4 cup dressing in a large bowl to coat; massage with your fingers until kale is slightly softened.

4. 4

   Toss English and Persian cucumbers, onion, lime juice, and sugar in a medium bowl to combine; season generously with salt. Let sit 10 minutes to allow cucumbers and onion to soften slightly.

5. 5

   Add cucumber mixture to bowl with kale and toss to combine, adding additional dressing if desired. Serve topped with cilantro and fried onions.

6. 6

   Dressing can be made 3 days ahead. Cover and chill.

* Per serving · 4 servings · Values may vary.

No additional tips available.