By now, you probably know our dirty little secret: We order Thai food on Sunday. Every Sunday. And it’s delivery. There, I said it!
OK, fine. We eat it in stretchy pants while watching Netflix and Hulu. Are you happy?
Because green papaya can be quite difficult to find, I’ve recently been making an inspired version that relies on carrot and kale instead. I think you know where this is going.
This recipe is simple, requiring just 30 minutes to prepare.
The base is shredded carrot and lime-sesame massaged kale. Curry-Spiced Cashews add protein and healthy fats (and a TON of flavor). And the peanut-chili-lime dressing takes this salad to the next level.
It’s tangy. It’s sweet. It’s sour. It’s spicy. It’s perfect.
I hope you all love this salad! It’s:
& SO satisfying
This would make the perfect meal when you want something light and fresh but still hearty. It’s a lovely stand-alone entrée, but would also pair well with my Mango Curry!
If you try this recipe, let us know! Leave a comment, rate it (pretty please?), and don’t forget to tag a picture #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers friends!
- 2 cloves garlic, minced (1 Tbsp or 6 g)
- 2 Tbsp (18 g) dry roasted salted peanuts OR cashews (or sub 1 heaping TBSP salted peanut butter)
- 2 fresh or dried bird's eye chilies (~1 tsp | or sub red pepper flake)
- 2 Tbsp (24 g) coconut sugar (or sub maple syrup)
- 1/4 cup (60 ml) lime juice
- optional: 2 Tbsp (30 ml) pineapple juice (recommended for sweetness/tang)
- 1 Tbsp (15 ml) tamari (or soy sauce if not gluten-free)
- 2 cups (134 g) kale, chopped, large stems removed
- 2 tsp sesame or olive oil
- 2 tsp lime juice
- 4 cups (440 g) finely shredded/grated carrot (I use this mandolin with the medium blade attachment)
- 1/4 cup (28 g) thinly sliced red onion
- 1 cup (130 g) Curry-Spiced Cashews (or sub roasted salted cashews)
- optional: 1/2 cup (30 g) chopped fresh cilantro
- Add garlic, peanuts, and chilies to a mortar and pestle (or just mince very finely) and crush to make a paste. Then add coconut sugar and crush once more.
- Add lime juice, pineapple juice (optional), and tamari and and stir to combine. Taste and adjust flavor as needed, adding more coconut sugar for sweetness, tamari for saltiness, lime juice for acidity, or crushed bird's eye chili for heat. Set aside.
- To a large mixing bowl add kale and drizzle with a bit of olive or sesame oil and lime juice. Massage for 10-15 seconds to soften and remove some of the bitterness.
- Add shredded carrot, red onion, cashews, and cilantro (optional). Then add dressing and toss to coat.
- Serve immediately. If storing for later, store the cashews and dressing separately to keep fresh. Salad will keep in the refrigerator up to 2 days. Dressing will keep for 5-7 days.