Kale and Cucumber Salad with Roasted Ginger Dressing
A refreshing and flavorful Asian-inspired salad featuring tender kale and crisp cucumbers tossed in a unique roasted ginger dressing. The combination of fresh vegetables, aromatic herbs, and crunchy fried onions creates a perfect balance of textures and tastes.
Ingredients
- •8 ounces fresh ginger
- •1 piece green or red Thai chile
- •1 clove garlic clove
- •3 tablespoons fish sauce
- •3 tablespoons sugar
- •3 tablespoons vegetable oil
- •1 bunch Red Russian kale
- •1 piece English hothouse cucumber
- •3 piece Persian cucumbers
- •1 piece small red onion
- •2 tablespoons fresh lime juice
- •2 teaspoons sugar
- •1 to taste Kosher salt
- •1 bunch cilantro
- •¼ cup store-bought fried onions
Cooking Instructions
- 1.
Heat broiler. Broil ginger in its skin, turning once, until very dark brown and beginning to scorch in places and a paring knife passes through the center with relative ease, 40-50 minutes (if skin is getting too dark before flesh is tender, turn down the heat or move to the oven). Let cool; slice (leave on the skin).
50 min
- 2.
Pulse ginger, chile, garlic, fish sauce, sugar, oil, and 2 Tbsp. water in a food processor, adding additional water by tablespoonfuls if needed, until a smooth paste forms.
5 min
- 3.
Toss kale and 1/4 cup dressing in a large bowl to coat; massage with your fingers until kale is slightly softened.
5 min
- 4.
Toss English and Persian cucumbers, onion, lime juice, and sugar in a medium bowl to combine; season generously with salt. Let sit 10 minutes to allow cucumbers and onion to soften slightly.
10 min
- 5.
Add cucumber mixture to bowl with kale and toss to combine, adding additional dressing if desired. Serve topped with cilantro and fried onions.
5 min
- 6.
Dressing can be made 3 days ahead. Cover and chill.
