Kale is the healthiest food on the planet. Satay sauce is the most delicious food ever invented. Toss them together with red pepper, purple and green onion, carrot, savory portobellos and Sriracha roasted peanuts and I now have the one salad I can take with me to a desert island and happily eat forever and ever. With chopsticks.
So there it is, in all it’s undisturbed glory. I had to hurry and take pics because the siren call of deliciousness was overpowering me, and I knew I only had minutes before I would grab those chopsticks like a woman possessed and dig in. I know myself all too well.
If you already know you like satay sauce, you’ll dig this salad. Like, dig it on a soul level. If you don’t know if you like satay sauce, I’m guessing you’ve never had it. All I can say is have some. It may fill a void in your life you didn’t know was there. 20-ish years ago, if someone offered me peanut butter and a) jelly b) chocolate or c) garlic, ginger and various sweet and savory Asian-influenced ingredients I wouldn’t have picked c, but now I know what’s up.
The Sriracha roasted peanuts are my favorite part. Crunchy roasted peanuts wrapped in spicy-sweet Sriracha jackets are irresistible anyway, let alone on a satay salad where they’re downright clever. They’re super easy to make, and cheap too if you’re willing to buy peanuts from a box store. Here’s my recipe for them which makes plenty for the salad, but I suspect you’ll need a batch for snackage, too.
Eat Healthy Eat Happy
20 minPrep Time
10 minCook Time
30 minTotal Time
- 6 cups (1 bunch) kale, chopped
- 1/2 red pepper, thinly sliced
- 2 carrots, grated
- 1/2 purple onion, sliced thin
- drizzle olive oil
- 4-5 baby portobello mushrooms, sliced thick
- 1 batch Sriracha roasted peanuts
- extra green onion for topping (optional)
- extra lime to squeeze over (optional)
- Satay dressing:
- 2 tsp olive oil
- 3 cloves garlic, minced
- 3 green onions, chopped
- about 1/2 fresh ginger root, minced
- 1 Tbs agave
- 1/2 c peanut butter (any kind you like)
- 1 c water
- 2 tsp gluten free soy sauce (regular works too)
- 1 Tbs lemon or lime juice
- Make the Sriracha peanuts; set aside. Drizzle a little olive oil in a saute pan and add the mushrooms. Saute until soft and juicy, about 2-3 minutes. Combine with the rest of the salad veggies in a large bowl.
- To make the dressing, combine the oil, garlic, onions and ginger in a small saucepan over low heat. Simmer together for 3-4 minutes. Add the rest of the dressing ingredients and stir well to combine. Cook and stir over low heat for 2-3 minutes or until it's as thick as you'd like.
- Toss the dressing with the veggies and serve topped with the peanuts and extra green onion.
Prep time includes making Sriracha Roasted Peanuts
Per 177g serving: 369 calories (252 calories from fat); 28.0g fat (43%)(0g trans); 0mg cholesterol (0%); 216mg sodium (9%); 20.5g carbohydrates (7%); 5.7g fiber (23%); 15.7g protein; Vitamin A 211%; Calcium 11%; Vitamin C 122%; Iron 25%; Potassium 21%