Name: Kale and Celery Tiger Salad
Yield: Makes 4 servings
Ingredients: 2 red or green Thai chiles, lightly smashed; 2 garlic cloves, lightly smashed; 1/2 cup fresh lime juice; 1/2 cup fish sauce; 2 tablespoons palm sugar or light brown sugar; 1 medium bunch kale, ribs and stems removed, leaves thinly sliced; 2 celery stalks, thinly sliced on a diagonal; 1 small bunch scallions, thinly sliced on a diagonal; 3/4 cup fresh cilantro leaves with tender stems; 3/4 cup fresh mint leaves; 1/2 cup fresh Thai or sweet basil leaves; 1/2 cup sev or unsalted, roasted sunflower seeds and/or pumpkin seeds; MSG (optional; for serving); Chili oil (optional; for serving)

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Photo by Peden + Munk

Loaded with fresh herbs and sturdy kale and then set off by a bright and spicy dressing, this is an ideal counterpoint to the more decadent dishes on the table.

Ingredient info:

Sev, an Indian snack of crispy chickpea noodles, can be found at Indian markets and online.

Recipe notes

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