top of page
RACHEL LETT
Kale is robust enough to handle dressings and won’t go limp at the sight of oil. This makes it ideal for lunchboxes, or as a ‘make ahead’ salad for dinner parties.
Pad Thai Kale Salad
SERVES 6
200g cavolo nero (or other kale)
2 tablespoons mint (chopped)
50g walnuts (toasted)
3-4 tablespoons of spicy almond sauce (see recipe below)
Ingredients
Remove the main rib/stalk and finely slice the kale leaves
Scrunching and squeezing, use your hands to massage the dressing into the kale.
Mix in the mint, walnuts and season to taste.
Serve along with other salads and meats, or as a stand alone dish.
Preparation
bottom of page