Start by making the satay sauce. Chop garlic, ginger and half of the coriander. Add to a blender along with lime juice, sriracha, soy sauce, peanut butter and water. Blend for about 20 seconds.
2
Thinly slice red onions and bell pepper, and grate the carrot.
3
Rinse the kale in cold water, and massage the kale with your hands. This makes it softer, easier to chew, and less bitter.
4
Combine the kale and chopped vegetables, and stir through â…“ of the satay sauce. Top the salad with extra coriander and sesame seeds.
5
If you follow the weekly menu, set aside the rest of the satay sauce and half of the salad. We'll use these for other dinners later this week.
