Get ready to embark on a culinary adventure that will tantalize your taste buds and revolutionize your salad experience! This Thai Kale Salad with Sesame Polenta Croutons is not just another boring health dish - it's a flavor explosion that combines the robust earthiness of kale, the crunch of fresh vegetables, and the irresistible crispy texture of homemade polenta croutons. Imagine a salad so delicious that it will make you forget you're eating something incredibly nutritious!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- Kale, chopped
- Carrots, shredded
- Cucumber, sliced
- Sesame oil
- Rice vinegar
- Polenta
- Sesame seeds
- Salt and pepper to taste
Instructions
- Prepare the polenta croutons by bringing 4 cups of water to a boil in a medium saucepan. Slowly whisk in 1 cup of polenta, stirring constantly to prevent lumps from forming.
- Reduce heat to low and continue cooking the polenta, stirring frequently, for about 20-25 minutes until it becomes thick and pulls away from the sides of the pan.
- Stir in 2 tablespoons of sesame oil and season with salt and pepper. Spread the polenta evenly into a lightly greased 9x9 inch baking pan and refrigerate for 30 minutes to firm up.
- While the polenta is cooling, wash and thoroughly dry the kale. Remove the tough stems and chop the leaves into bite-sized pieces.
- Prepare the vegetables by thinly slicing the cucumber and shredding the carrots using a box grater or food processor.
- Once the polenta has set, cut it into small cubes. Heat a skillet with a thin layer of oil and toast the polenta cubes until they are crispy and golden brown on all sides. Sprinkle with sesame seeds during the last minute of cooking.
- Create the dressing by whisking together 3 tablespoons of rice vinegar, 2 tablespoons of sesame oil, salt, and pepper in a small bowl.
- In a large salad bowl, massage the kale with half of the dressing to help soften the leaves and improve their texture.
- Add the shredded carrots and sliced cucumber to the kale. Pour the remaining dressing over the salad and toss to combine.
- Top the salad with the crispy sesame polenta croutons just before serving to maintain their crunch.
- Serve immediately and enjoy the vibrant flavors and textures of this Thai-inspired kale salad.
Tips
- Massage your kale thoroughly to break down the tough fibers and make it more tender and easier to eat.
- Make sure to dry the kale completely after washing to help the dressing adhere better and prevent a watery salad.
- For extra crispiness, ensure your polenta cubes are completely set before frying and use a hot skillet with enough oil.
- Toast sesame seeds just before adding to the dish to maximize their nutty flavor and aroma.
- Prepare the polenta croutons in advance and store them in the refrigerator to save time during meal preparation.
- Adjust the dressing to your taste - add more rice vinegar for tanginess or sesame oil for richness.
- Serve immediately after adding the croutons to maintain their crisp texture and prevent sogginess.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 8g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 0mg
