We know, another kale salad recipe! Don’t write this one off. Roasted ginger makes this one extra special.
Ingredients
8 Servings
Dressing
8
1
1
3
3
3
Assembly
1
1
3
1
2
2
1
¼
Preparation
Dressing
Step 1
Heat broiler. Broil ginger in its skin, turning once, until very dark brown and beginning to scorch in places and a paring knife passes through the center with relative ease, 40–50 minutes (if skin is getting too dark before flesh is tender, turn down the heat or move to the oven). Let cool; slice (leave on the skin).
Step 2
Pulse ginger, chile, garlic, fish sauce, sugar, oil, and 2 Tbsp. water in a food processor, adding additional water by tablespoonfuls if needed, until a smooth paste forms.
Step 3
Do Ahead: Dressing can be made 3 days ahead. Cover and chill.
Assembly
Step 4
Toss kale and ¼ cup dressing in a large bowl to coat; massage with your fingers until kale is slightly softened.
Step 5
Toss English and Persian cucumbers, onion, lime juice, and sugar in a medium bowl to combine; season generously with salt. Let sit 10 minutes to allow cucumbers and onion to soften slightly.
Step 6
Add cucumber mixture to bowl with kale and toss to combine, adding additional dressing if desired. Serve topped with cilantro and fried onions.
Nutrition Per Serving
How would you rate Kale and Cucumber Salad With Roasted Ginger Dressing?
Leave a Review
Reviews (15)
Back to TopThis salad is so fire. I will be flexing at barbecues with this until the end of the summer. Add some shredded rotisserie chicken for extra girth. Five stars.
Marissa B
Portland, OR
8/11/2022
If you love ginger, use the amount specified. I think it's the perfect amount and cannot say enough good things about this recipe. It's super easy to pull together if you can simply place a big piece of fresh ginger directly on a burner and, well, burn it a bit. Let it soften and darken on the outside. It's hard to mess it up. I also used less sugar and just a touch less fish sauce to balance. Yum.
Kit
Portland, ME
2/15/2022
This recipe makes a lot of ginger puree. I think half would be more than enough. I liked the concept of cooking the ginger - we roasted instead of broiling as my broiler is broken. However, I think there is more work here than needed and the work does not balance with the flavor of the salad, which was fine, but not exceptional.
Cynthia
Vermont
9/21/2021
I halved the amount of ginger and it was still too much. The dressing was inedible! The ginger was way too strong and I had to fight not to gag. I'm glad i kept the dressing separate, because this would taste so much better with a simple vinaigrette.
Anonymous
12/12/2020
The dish was awesome!! I loved the idea of using roasted ginger. Make sure to use the skin and even though the ginger had some burnt pieces the taste does not come through to the dressing. I used a mortar and pestle to mix the ingredients and it was wonderful. The dressing otherwise is very similar to spicy Thai beef salad. Cooked the shrimp and basil dish that was posted on the site as well. Too much sugar, so I backed off a bit when I made it.
Dominic
West Palm Beach, FL
11/10/2020
Really great! I didn't boil the ginger the entire 40 minutes (it didn't need), but it sliced and food processed easily anyway. I didn't have enough fish sauce, so I did half fish sauce and half soy sauce. Like another reviewer suggested, I cut back the amount of sugar and it tasted! Served alongside white rice, fantastic recipe.
Anonymous
Toronto, Canada
9/19/2020
OMG--soo very good! Had a hard time believing that I needed to roast/broil the ginger for so long, but the ginger really did take 40-50 mins to soften. This is a delicious salad that I served with Shrimp and Basil Stir-Fry (as suggested by another reviewer). Followed the recipe exactly. Will def be adding this to the rotation.....
burtongingerbread@gmail.com
St Pete Beach, FL
7/11/2020
Only had 2oz of ginger, so kept it raw and the dressing still turned out great. I also made my own fried onions (so easy) and might cut back a little on the sugar next time (personal preference), but can't wait to make this again.
Anonymous
Los Angeles, CA
5/25/2020