Kale and potato salad with peanut chilli sauce

Kale and potato salad with peanut chilli sauce

By
From
The Medicinal Chef
Serves
2
Photographer
Martin Poole

You may think raw kale will be tough, chewy and not exactly a treat. But this is a wonderful way to give raw kale the same texture as cooked, without damaging the nutrients.

Ingredients

Quantity Ingredient
8 new potatoes
200g raw curly kale
1-2 tablespoons olive oil
2 garlic cloves, finely chopped
1 red chilli, finely chopped
3 heaped tablespoons good-quality peanut butter
1 tablespoon dark soy sauce
2 teaspoons honey
1/2 teaspoon five-spice powder
10 cherry tomatoes, halved
3-4 sprigs fresh coriander
sea salt

Method

  1. Put the new potatoes in a pan, cover with boiling water and simmer for 15–20 minutes, or until tender. Drain well and set aside.
  2. Put the kale in a large bowl and tear the leaves into small bite-size pieces, discarding any thick, tough stems. Drizzle the olive oil and a good pinch of salt over the kale and massage it in with both hands. This will make it wilt and take on the same texture as cooked kale. Once soft and wilted, move on to making the sauce.
  3. Put the chopped garlic and chilli, peanut butter, soy sauce, honey, five-spice powder and 4 tablespoons water in a small bowl, and mix well. The mixture will look as though it has separated at first, but keep stirring and it will come together to make a wonderful satay-like sauce. If it is too thick, add a little more water.
  4. Add the sauce to the kale and stir well. Once all of the sauce is mixed into the kale, cut the potatoes and cherry tomatoes in half, and add them to the kale and stir again. Garnish with coriander and serve.

Good for

  • Immune system: Colds & flu

    Mental health & Nervous system: Anxiety, Insomnia, Migraine, Stress

    Digestive system: Constipation
Tags:
The Medicinal Chef
Dale
Pinnock
healthy
nutritional
medicinal
diet
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