When I read the recipe for this I knew it was going to be good. Even though it’s all green and therefore not very interesting looking on the plate, you know, just green, it packs a major punch in the flavor department. It reminded me of how many intense flavors come in the color green. Green onion, mint, basil, chiles, and even celery have so much flavor. The addition of fish sauce just pushed this salad over the edge. My mouth is watering thinking about it.
I love salads in the summer because they don’t require any heat and it’s just assemblage, no real cooking.
Lost of chopped kale makes a nice hearty base for this salad. I don’t think a more delicate green would be able to stand up to all the flavors.
Adapted from Bon Appetit
- 1 jalapeno chile pepper
- 2 garlic cloves, slightly smashed
- 1/2 cup fresh lime juice
- 1/3 cup fish sauce
- 2 Tablespoons brown sugar
- 1 medium bunch kale, ribs and stems removed, leaves thinly sliced
- 3 celery stalks, thinly sliced on a diagonal
- 1 bunch small scallions, thinly sliced on a diagonal
- 3/4 cup fresh cilantro leaves with tender stems
- 3/4 cup fresh mint leaves
- 1/2 cup fresh basil leaves
Whisk jalapenos, garlic, lime juice, fish sauce, brown sugar, and 2 Tbsp. water in a large bowl. Let sit 5 minutes; remove jalapenos and garlic.
Add kale, celery, scallions, cilantro, mint, and basil to dressing and toss to coat (salad should be very heavily dressed).