Recipe from: Bronson Hospital, adapted from Food 52
1 bunch kale, chopped finely
1 cup fresh mint, minced
1 cup walnuts
3 tbsp smooth peanut butter
3 tbsp warm water
3 tbsp rice wine vinegar
1 tbsp soy sauce
1 tbsp honey
1 tsp fresh garlic, minced
2 tsp fresh ginger, peeled and minced
pinch of red chili flakes
1. To make dressing, whisk together all dressing ingredients in a large bowl. If too thick, add more warm water until desired consistency is achieved.
2. Toss kale, mint, and walnuts together.
3. Start by adding about half of the dressing to the salad and toss well. Continue adding dressing until kale leaves are well coated.
For a different taste or allergy restrictions, try subsituting peanut butter with almond butter, tahini, or sunflower butter.
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