Spicy Asian Paleo Salad
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This is a spicy, healthy salad with complex Asian flavors, and a nice crunch factor. Serve either as a side salad, or add a protein (meat, fish or tofu) for a complete entrée.
- Prep time
- 15 mins
- Yield
- 5 side salads
Ingredients
Dressing
- 1 tablespoon tamarind paste
- 1/2 cup boiling water
- 1/4 cup almond butter
- juice and zest of 1 lime
- 1 tablespoon fresh ginger, finely grated
- 1/2 teaspoon dried chili pepper
- 1/2 teaspoon sea salt
Salad
- 3 cups kale, shredded into small chunks
- 1 cup garbanzo beans, drained
- 3 cups green and red cabbage, thinly sliced
- 1/2 cup scallions, finely chopped
- 1 cup green zuchinni, finely sliced
- 1 red bell pepper, seeded, julienned
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup toasted almonds, slivered
Instructions
- Whisk together boiling water with tamarind paste in small bowl. Cover and set aside.
- Whisk together almond butter, lime juice, ginger, chili pepper and salt in another small bowl.
- In separate, extra large bowl, blend together kale, garbanzo beans, cabbage, scallions, zucchini, bell pepper and cilantro.
- Whisk tamarind liquid with dressing ingredients, drizzle over salad vegetables, and toss to blend.
- Transfer salad to serving platter, sprinkle with slivered almonds. Chill until use.
