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Thai-Style Chopped Kale Salad

Thai-Style Chopped Kale Salad
17 minutes
Makes 3 servings, about 1 1/3 cups per serving
Key Ingredients
Liquid Seasoning
Mild Sweet Chili Sauce 300ml


  • 2 cups chopped kale
  • 1 Fuji apple, cored and sliced into ¼-inch-thick slices
  • 1/2 red bell pepper, sliced into ¼-inch-thick slices
  • 1/4 cup shelled edamame
  • 1/4 cup shredded carrot
  • ¼ cup coarsely chopped cilantro
  • 2 tablespoons crushed cashews
  • 1 tablespoon creamy peanut butter
  • 1 tablespoon Maggi® Sweet Chili Sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • 2 tablespoons grapeseed or canola oil

Make It

Step 1
Combine kale, apple, bell pepper, edamame, carrot, cilantro and cashews in large bowl.
Step 2
Combine peanut butter, chili sauce, soy sauce, vinegar and sesame oil in small bowl; whisk until smooth. Add grapeseed oil in a thin stream, whisking constantly until emulsified.
Step 3
Pour dressing over salad; toss until combined.

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