Friday, September 24, 2010
Kale Salad with Spicy Peanut Sauce
1/2 cup creamy peanut butter
1/2 tsp minced ginger
1-2 cloves garlic, minced
pinch of salt
1 TB or more of red wine vinegar
1 TB or more of agave nectar or sugar
1 TB or more of soy sauce
water (to help thin out sauce if too thick)
1/8-1/4 tsp cayenne
extra red pepper flakes
Whisk all ingredients together or blend. The measurements for the vinegar, agave, soy sauce etc. are loose because I was basically adding them from the bottle a bit at a time while whisking all together. I also tasted it as I went along until it was just right. You should do the same. It should be creamy, peanutty, slightly tangy and sweet with a spicy kick. The consistency of the dressing should be smooth, creamy and not too thick where you can't pour it.
Chop up a big bunch of kale and blanche in boiling water for 2-3 minutes. Remove kale and submerge immediately in ice water. Squeeze out all the water from the kale and put into a bowl. Pour sauce over the kale and toss. Add chopped cucumber, red peppers, scallions, red onions etc... Chill for a few hours.