Best 2 Warm Thai Kale Salad Recipes

**Tantalize your taste buds with our exquisite Warm Thai Kale Salad, an explosion of flavors that'll transport you to the vibrant streets of Thailand.** This delectable dish combines the crunch of fresh kale, the warmth of roasted vegetables, the sweetness of dried fruit, and the tanginess of a zesty dressing, all harmonized to create a symphony of flavors. Embark on a culinary journey with us as we guide you through three variations of this tantalizing salad: a classic version, a vegan alternative, and a gluten-free option. Each recipe is carefully crafted to cater to different dietary preferences, ensuring that everyone can indulge in this delightful dish. So, get ready to embark on a flavor-filled adventure, and let your taste buds dance to the rhythm of Thai cuisine.

Let's cook with our recipes!

CRUNCHY THAI KALE SALAD

Crunchy Thai Kale Salad image

A colorful, crunchy Thai-inspired salad with kale, carrots, radishes, sesame-tofu and a spicy-sweet peanut dressing.

Provided by Minimalist Baker

Categories Entree Salad

Time 20m

Number Of Ingredients 16

Ingredients

4-5 cups packed curly or lacinato kale
1/2 cup thinly sliced carrots
3 small radishes* ((thinly sliced))
1/4 cup cubed firm tofu ((organic, non-GMO if possible))
1/2 Tbsp sesame oil
1/2 Tbsp agave or maple syrup ((or honey if not vegan))
1 Tbsp sesame seeds ((you'll have leftover))
1 tsp lime juice
3-4 Tbsp peanut sauce ((for topping))
1/4 cup salted natural peanut butter ((creamy or crunchy))
1 Tbsp soy sauce ((tamari if gluten-free))
2-3 Tbsp brown sugar ((or sub agave, maple syrup or honey if not vegan))
1/2 medium lime, juiced ((1/2 lime yields ~1 1/2 Tbsp))
1/2 tsp chili garlic sauce
Hot water
Sriracha ((optional // for a little heat))

Steps:

Drain tofu by wrapping in a towel and pressing gently. Let rest for 5 minutes. Then unwrap, cube and toss in sesame seeds. If you don't like raw tofu, check out this "Make Tofu Taste Good" recipe! Just omit the sesame seeds so they don't burn in the oven.
Prepare peanut sauce by whisking all ingredients together except the water. Then add in 1 Tbsp very hot water a little at a time until pourable. Taste and adjust seasonings as needed.
Add kale to a large mixing bowl and drizzle with lime juice, toasted sesame oil and agave. Massage with hands for 1 minute to incorporate ingredients and soften the leaves.
Add kale to serving plate or bowl and top with sliced radishes, carrot and sesame-tofu. Drizzle with peanut sauce and serve immediately. Leftovers store well, even lightly dressed. Will keep refrigerated for up to a couple of days, though best when fresh.

Nutrition Facts : ServingSize 1 serving, Calories 528 kcal, Carbohydrate 59 g, Protein 22 g, Fat 26 g, SaturatedFat 3 g, Sodium 1100 mg, Fiber 9 g, Sugar 26 g

BEST WARM KALE SALAD EVER!

Best Warm Kale Salad EVER! image

Make and share this Best Warm Kale Salad EVER! recipe from Food.com.

Provided by JodiTriesToCook

Categories Vegetable

Time 8m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

1 bunch fresh kale, chopped (enough to cover your skillet)
1/8 red bell pepper, chopped
1/8 yellow onion, chopped
2 white button mushrooms, chopped
1 fresh garlic clove, minced
2 tablespoons organic butter
2 teaspoons quality balsamic vinegar
asiago cheese, to taste

Steps:

In a large non-stick skillet, melt butter and saute onions, pepper, and mushrooms until browned around edges.
Add balsamic vinegar to skillet, and let it cook out the vinegar a bit, just a good 5 second.
Reduce heat to low, and add in big bunch of fresh, chopped kale and garlic. Mix the contents until the kale is fully coated with the butter, balsamic, and veggies. The kale should just be slightly warm, not wilted.
Transfer the contents of the skillet onto a plate. Grate fresh asiago (I prefer the big shreds) over the top, if desired.
Enjoy.

Nutrition Facts : Calories 235.5, Fat 23.2, SaturatedFat 14.6, Cholesterol 61.1, Sodium 208.7, Carbohydrate 6.2, Fiber 1, Sugar 3.5, Protein 1.9

Tips:

Prep the Kale: Remove the tough stems from the kale leaves and tear or chop them into bite-sized pieces. If using tougher varieties of kale like dinosaur kale, massaging it with a little salt before adding the dressing will help soften it.
Make-Ahead Dressing: The dressing can be made ahead of time and stored in the refrigerator for later use. Simply whisk together the ingredients and store in an airtight container for up to a week.
Add Protein: To make this salad a complete meal, add some protein such as grilled chicken, tofu, or tempeh. This will make it a more balanced and satisfying dish.
Use Different Toppings: Feel free to get creative with your toppings! Some other delicious options include roasted peanuts, crispy shallots, or a sprinkle of sesame seeds.
Serve Immediately: This salad is best served immediately after dressing, as the kale will wilt slightly over time.

Conclusion:

This warm Thai kale salad is a delicious and healthy way to enjoy this leafy green. It's packed with flavor and nutrients, and it's also incredibly easy to make. With its vibrant colors and textures, this salad is sure to be a hit at your next gathering. So next time you're looking for a quick and easy side dish or a healthy lunch option, give this warm Thai kale salad a try!