Kale and Celery Tiger Salad

Ingredients for Kale and Celery Tiger Salad

• 2 red or green Thai chillies, lightly smashed

• 2 garlic cloves, lightly smashed

• 120ml fresh lime juice

• 120ml fish sauce

• 2 tablespoons palm sugar or light brown sugar

• 1 medium bunch kale, ribs and stems removed, leaves thinly sliced

• 2 celery stalks, thinly sliced on a diagonal

• 1 small bunch spring onions, thinly sliced on a diagonal

• 3/4 cup fresh coriander leaves with tender stems

• 3/4 cup fresh mint leaves

• 1/2 cup fresh Thai or sweet basil leaves

• 1/2 cup sev or unsalted, roasted sunflower seeds and/or pumpkin seeds

• MSG (optional

• for serving)

• Chilli oil (optional

• for serving)

How to make Kale and Celery Tiger Salad

Whisk chillies, garlic, lime juice, fish sauce, palm sugar, and 2 tablespoons water in a large bowl.

Let sit 5 minutes; remove chillies and garlic.

Add kale, celery, spring onions, coriander, mint, and basil to dressing and toss to coat (salad should be very heavily dressed).

Serve salad topped with sev and MSG and chilli oil, if using.

Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.