I love serving salads of all different sizes, shapes and textures during the holidays. Easy to prep in advance and guilt-free, so go ahead and take seconds, maybe even thirds! Sichuan peppercorns have only recently become available in the US, but they are now
easy to find even on Amazon. They have a very unique citrusy flavor that numbs the tongue and keeps you coming back for more. If you don’t have any you can leave it out, but a lot of the flavor will be missing.
Kale Salad with Sichuan Peppercorn Dressing
Servings
6 Servings
Ingredients
- 1 bunch kale stems removed, leaves cut into thin ribbons
- 1 large carrot grated
- 2 stalks celery sliced very thin
- 1/2 cup thin Chinese crunchy chow mein noodles
- 1 teaspoon Sichuan peppercorn paste recipe below
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- Juice from 1 lime
- 3 tablespoons Sichuan peppercorns and
- 1 tablespoon oil
Instructions
- Combine kale, carrot and celery in a large salad bowl.
- Prepare dressing: Whisk pep- percorn paste with salt, sugar, sesame oil and lime juice. Pour over vegetables, toss well and let sit for 5 minutes before serving. Top with Chinese noodles, and serve.
- Prepare peppercorn paste:
- 3 tablespoons Sichuan peppercorns and
- 1 tablespoon oil
- (Makes 1 1⁄2 tablespoons, keeps in an airtight container for 1 month.) Use a clean spice or coffee grinder to reduce peppercorns to a sawdust-like texture. Transfer to a small jar. Stir in oil to moisten, let sit for 5 minutes before using.
It was actually the type of kale that was used when taking this picture, any kale will work, but this was a purple variety.
what is the purple stuff in the picture looks like purple cabbage but no mention of it in the recipe