Thai Inspired Salad

Name: Thai Inspired Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Asian, Thai
Ingredients: 1 bunch of Kale, de-stemmed and thinly sliced; 1 Tbspn coconut oil; 1/4 cup unsweetened lightly toasted shredded coconut; 1/4 cup raw cashews, roughly chopped; 1 leek, trimmed and finely sliced; Juice of 1/2 a lime; 1 Tbspn rice vinegar or coconut amino; 1/2 cup coconut water; 1 Tbspn fish sauce; 1 Tbspn sesame oil (untoasted); sea salt to taste

5 steps

Prep:15min

The Shredded coconut really gives this salad a delicious sweet crunch and transforms Kale to a whole other place.

Updated at: Thu, 17 Aug 2023 07:01:02 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories813.2 kcal (41%)

Total Fat68.6 g (98%)

Carbs45 g (17%)

Sugars13 g (14%)

Protein19.9 g (40%)

Sodium2377.5 mg (119%)

Fiber20.1 g (72%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

1 bunchKale

de-stemmed and thinly sliced

1 Tbspncoconut oil

¼ cupshredded coconut

unsweetened, lightly toasted

¼ cupraw cashews

roughly chopped

1leek

trimmed and finely sliced

Dressing:

0.5juice of lime

1 Tbspnrice vinegar

or coconut amino

½ cupcoconut water

1 Tbspnfish sauce

1 Tbspnsesame oil

untoasted

sea salt

to taste

Instructions

Step 1

Place the kale in a large bowl. Add coconut oil and massage into the leaves using your hands.

Step 2

Lightly sizzle the leeks in a pan with some coconut oil. Cook for a couple of minutes, turning them over occasionally for even cooking, until they begin to brown. Transfer to a towel-lined plate.

Step 3

Make the dressing: combine all ingredients except for oil in a small mixing bowl. Whisk while slowly adding in the oil. Season to taste with sea salt if needed.

Step 4

Add the shredded coconut, the cashews and the leeks to the kale.

Step 5

Pour dressing over top and mix to combine. This salad can be made the night before and enjoyed for lunch the following day.