Crispy Kale Salad with Lime Dressing - salad of the year

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

1 ½ tablespoons (packed) palm sugar or light brown sugar

¼ cup fresh lime juice

3 tablespoons fish sauce (such as nam pla or nuoc nam)

1 teaspoon minced garlic

½ red Thai chile or ¼ red jalapeño, seeded, thinly sliced

24 small Tuscan kale leaves (about 5 inches) or 5-inch-long pieces torn from large stemmed leaves

1 tablespoon vegetable oil

Kosher salt and freshly ground black pepper

3 cups (loosely packed) mixed tender herbs (such as cilantro, mint, and basil)

3 cups mixed shaved vegetables (such as carrots, beets, and radishes)

2 cups pea tendrils, watercress, or baby arugula

2 cups thinly sliced stemmed Tuscan kale leaves (from 1 bunch)

1 cup thinly sliced cucumbert

Directions at bonappetit.com

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