Warm Thai Kale Salad Recipe

Name: Warm Thai Kale Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1/2 red onion, thinly sliced; 5 cloves garlic, minced; 1 tablespoon minced fresh ginger root; 2 teaspoons red pepper flakes; 4 carrots, thinly sliced; 3 stalks celery, thinly sliced; 8 leaves kale, stemmed and torn into pieces; 5 sprigs fresh cilantro, roughly chopped; 1 lime, juiced; 2 teaspoons fish sauce; 1/2 teaspoon lime zest, or to taste; 1 small cucumber, cut into matchstick-size pieces (optional); 1/4 cup roasted peanuts (optional); 4 sprigs fresh mint, roughly chopped (optional)

Servings: persons

2 tablespoons olive oil
1/2 red onion, thinly sliced
5 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 teaspoons red pepper flakes
4 carrots, thinly sliced
3 stalks celery, thinly sliced
8 leaves kale, stemmed and torn into pieces
5 sprigs fresh cilantro, roughly chopped
1 lime, juiced
2 teaspoons fish sauce
1/2 teaspoon lime zest, or to taste
1 small cucumber, cut into matchstick-size pieces (optional)
1/4 cup roasted peanuts (optional)
4 sprigs fresh mint, roughly chopped (optional)

1
Heat a heavy-bottom skillet over medium heat; add olive oil and swirl around in skillet. Cook and stir onion in the hot oil until softened, 3 to 4 minutes. Add garlic, ginger, and red pepper flakes; cook and stir until garlic and ginger are slightly browned and fragrant, about 1 minute.
2
Stir carrots and celery into onion mixture; cook and stir for 1 minute. Add kale and cilantro; cook and stir until kale is slightly wilted, about 45 seconds. Stir lime juice, fish sauce, and lime zest into kale mixture until kale is evenly coated in lime juice.
3
Serve kale salad topped with cucumber, peanuts, and mint.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 1/2 red onion, thinly sliced, 5 cloves garlic, minced, 1 tablespoon minced fresh ginger root, and more.

Yes, Warm Thai Kale Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Warm Thai Kale Salad

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