This Thai salad is untraditional yet unbelievable by keeping the spice but kicking out the salt. Fresh spices and citrus makes it a crowd pleaser for summer months.
- ½ cup chunky peanut butter
- 1½ Tbsp unseasoned rice vinegar
- 1 Tbsp. tamari or reduced sodium soy sauce
- 1 Tbsp. toasted sesame oil
- 1 Tbsp. fresh ginger, finely grated
- 2 tsp. garlic, minced
- 1 Tbsp. sesame seeds
- 1 tsp. Sriracha chili sauce
- ¼ cup of water
- 1 lb. Tuscan or dinosaur kale, tough stems removed, thinly sliced
- 4 scallions, sliced on the diagonal
- 4 large radishes, julienned
- 2 blood oranges, segmented
- ¼ cup salted peanuts, roughly chopped
- Combine the peanut butter, vinegar, tamari, sesame oil, ginger, garlic, sesame seeds, Sriracha and water in a food processor or blender. Puree until smooth adding more water if needed.
- Place the kale in a large bowl and toss with some of the dressing. Add the scallions, radishes and orange segments and toss to coat. Transfer the salad to a platter and garnish with the peanuts.