After tinkering around with a recipe sent to me by a friend, I came up with the recipe for Thai Carrot Kale Salad below. Now that summer is here, I make this recipe every week or so. It’s crunchy and delicious, does not require heating up my kitchen with the oven.
Thai Carrot Salad Recipe
- 1 lb shredded carrot (I use rainbow colored carrots)
- 1/4 large thinly sliced red onion
- Large bunch of kale destemmed and chopped
- 2 C sriracha peanuts
- Thumb sized grated ginger root
- 1/4 C soy sauce
- 1/4 C lime juice
- 2 t sesame oil
- 1/4 C maple syrup
- 2 T chili garlic sauce
Directions
Place all ingredients in a large bowl and mix it up!
Can be made it bulk, and stays fresh for two weeks in the fridge.
