Kale Salad with Radishes and Coconut Dressing
Salads • Kazakhstani
Description
Recipe by John Smith, corporate executive chef of American Bistro.
Ingredients
- Kale 0 oz
- Avocado 0 oz
- Radish 0 oz
- Edamame Beans 0 oz
- Cucumbers 0 oz
- Carrot 0 oz
- Cress salad 0 oz
- Olive Oil 0 fl oz
- Lime 1 piece
- Salt 0 oz
- Coconut Milk 5 fl oz
- Malt Vinegar 0 fl oz
- Lemongrass 0 oz
- Grated Ginger Root 0 oz
Step-by-Step Guide
Step 1
Tear the kale leaves by hand, remove the stems, and gently massage them.
Step 2
Slice the radishes, carrots, and cucumber into thin rounds and add them to the kale.
Step 3
In a separate bowl, mix the coconut puree (thawed if frozen), squeeze in the juice of a lime, add vinegar, and season with salt to taste.
Step 4
Cut the ginger into thin strips, chop and crush the lemongrass. Add to the coconut puree. Let it steep for 10 minutes, then strain through a sieve.
Step 5
Drizzle the salad with olive oil, add the coconut dressing, toss to combine, and serve.
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