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Crispy Kale Salad With Lime Dressing

Crispy Kale Salad With Lime Dressing


  • 1 1/2 tablespoons (packed) palm sugar or light brown sugar
  • 1/4 cup fresh lime juice
  • 3 tablespoons fish sauce (such as nam pla or nuoc nam)
  • 1 teaspoon minced garlic
  • 1/2 red thai chile or 1/4 red jalapeƱo, seeded, thinly sliced
  • 24 small tuscan kale leaves (about 5 inches) or 5-inch-long pieces torn from large stemmed leaves
  • 1 tablespoon vegetable oil
  • kosher salt and freshly ground black pepper
  • 3 cups (loosely packed) mixed tender herbs (such as cilantro, mint, and basil)
  • 3 cups mixed shaved vegetables (such as carrots, beets, and radishes)
  • 2 cups pea tendrils, watercress, or baby arugula
  • 2 cups thinly sliced stemmed tuscan kale leaves (from 1 bunch)
  • 1 cup thinly sliced cucumber