Kale Salad with Sichuan Peppercorn Dressing
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.
- Duration
- Prep Time
- 6 ServingsServings
Ingredients
Salad
- 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
Dressing
- 1 teaspoon Sichuan peppercorn paste (recipe below)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- Juice from 1 lime
Prepare peppercorn paste:
- 3 tablespoons Sichuan peppercorns and
- 1 tablespoon oil
Preparation
1. Combine kale, carrot and celery in a large salad bowl.
2. 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.
