Kale and Celery Tiger Salad
A vibrant Thai-inspired salad featuring crisp kale and celery dressed in a tangy fish sauce and lime dressing, topped with fresh herbs and crunchy seeds. This heavily dressed salad combines bold flavors with refreshing ingredients.
4 servings
17 min
Ingredients
- •2 whole red or green Thai chiles, lightly smashed
- •2 cloves garlic cloves, lightly smashed
- •½ cup fresh lime juice
- •½ cup fish sauce
- •2 tablespoons palm sugar or light brown sugar
- •1 bunch medium bunch kale, ribs and stems removed, leaves thinly sliced
- •2 stalks celery stalks, thinly sliced on a diagonal
- •1 bunch small bunch scallions, thinly sliced on a diagonal
- •¾ cup fresh cilantro leaves with tender stems
- •¾ cup fresh mint leaves
- •½ cup fresh Thai or sweet basil leaves
- •½ cup sev or unsalted, roasted sunflower seeds and/or pumpkin seeds
- •to taste MSG
- •to taste Chili oil
Cooking Instructions
- 1.
Whisk chiles, garlic, lime juice, fish sauce, palm sugar, and 2 tablespoons water in a large bowl.
5 min
- 2.
Let sit 5 minutes; remove chiles and garlic.
5 min
- 3.
Add kale, celery, scallions, cilantro, mint, and basil to dressing and toss to coat (salad should be very heavily dressed).
5 min
- 4.
Serve salad topped with sev and MSG and chili oil, if using.
2 min
- 5.
Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
