Chopped Kale Salad with Peanut-Chili Vinaigrette

littlebroken.com

Rachel Bishop

subheading: PEANUT-CHILI VINAIGRETTE:

4 tsp. creamy peanut butter

1 tsp. red pepper flakes*

2 Tbsp. honey

4 Tbsp. soy sauce

2 Tbsp. water

4 tsp. rice vinegar

½ tsp. sesame oil

1 tsp. fresh lime juice

1 tsp. fresh ginger, grated

2 garlic cloves, pressed or grated

subheading: SALAD:

6 cups Tuscan kale cut into thin ribbons**

3 medium carrots, peeled and cut into ribbons using a vegetable peeler

5 to 6 sweet peppers, cored and thinly sliced

1 cup shelled edamame, cooked and completely cooled

4 to 5 scallions, sliced

1 cup fresh chopped cilantro

½ cup roasted cashews, finely chopped

salt and fresh ground black pepper, to taste

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