Best Nutty Tropical Kale And Rice Salad Recipes

Nutty Tropical Kale and Rice Salad image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 large firm ripe mango
3 tablespoons vegetable or extra-virgin olive oil
3 tablespoons cider vinegar
Kosher salt and freshly ground black pepper
1 pound kale (1 to 2 bunches)
One 14-ounce can hearts of palm, drained and sliced
1 1/2 cups cooked white rice, at room temperature
2 medium tomatoes, halved and sliced
1 cup salted roasted mixed nuts, roughly chopped

Steps:

Peel the mango and cut the flesh from the pit. Cut half of the mango into 1/2-inch pieces (about 1 cup) and transfer to a small bowl. Roughly chop the remaining mango and puree in a blender with the oil, vinegar, 2 tablespoons water, 1/2 teaspoon salt and a few turns of pepper.
Cut the thick center stem from each kale leaf and discard. Working in batches, mound a handful of kale on the cutting board and gather it together tightly. Slice crosswise to make very thin ribbons. Put the kale in a large bowl and toss with the mango dressing. Let stand at least 15 minutes and up to 45 minutes to wilt slightly.
Add the chopped mango, hearts of palm, rice and tomatoes; toss to coat. Season with salt and pepper. Top with the nuts.

Crispy Rice Salad with Kale image

Provided by Molly Yeh

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Canola or vegetable oil, for frying
4 cloves garlic, grated
1 teaspoon grated fresh ginger
1 Thai bird chile, thinly sliced
2 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons sugar
1/4 cup dry roasted, unsalted peanuts
1 1/2 cups cooked jasmine rice (see Cook's Note)
4 cups chopped dinosaur kale
1 shallot, thinly sliced (about 1/4 cup)
1/2 cup whole fresh cilantro leaves

Steps:

Fill a cast-iron pan with 1 1/2 inches oil and heat to 350 degrees F. Line a sheet tray with paper towels and set aside.
Meanwhile, make your dressing. Combine the garlic and ginger in a large bowl. Add the Thai bird chile. Add 2 tablespoons hot oil from your cast iron into the mixture. Add the lime juice, fish sauce and sugar and whisk together. Let the mixture sit while you prepare your other ingredients.
Add the peanuts to the hot oil and fry until they are golden brown, about 2 minutes. Remove and add to the dressing. Mix to coat the peanuts.
In the same cast-iron pan, scatter the rice in the hot oil and fry until crispy and golden brown, about 5 minutes. Transfer the fried rice to the lined sheet tray to drain.
Add the kale, shallot, cilantro leaves and crispy rice to a large bowl and toss with the peanuts and dressing to taste. Serve immediately.