On Mondays, we eat kale.

So maybe we can’t resist an opportunity to play off a Mean Girls quote, but we really do think Mondays are made for an abundance of kale consumption. It’s not that our weekends entirely lack vitamin C (there’s plenty in Sangria…) - but we don’t always meet our standard weekday vegetable quota (not to toot our own horn, but it’s high!) when brunch and cocktails get thrown into the mix.

Because we strive for balanced (not obsessive) health, we’re okay with this. So long as our Monday includes lots of kale.

This week, we’re reaching for an Asian-inspired, nutty take on a kale salad. This no-cook recipe (the kale is ‘massaged!’) comes together in under 10 minutes. And, because the kale continues to take on the peanut-y flavor as it marinates, it’s a perfect make-ahead lunch.

Peanut Kale Salad

Serves 1

Ingredients:

-2 cups kale, chopped into one-inch pieces
-2 tbsp. peanut butter
-1 tbsp. soy sauce (tamari or Braggs if you’re gluten-free)
-2 tbsp. unsweetened almond milk
-chili paste or Sriracha hot sauce, to taste
-1 tsp. minced garlic
-1/2 cup shredded cabbage
-1/2 cup edamame
-1 carrot, peeled and shredded
-2-3 green onions, chopped
-1/2 bean sprouts
-1 clementine, segmented and chopped
-1 tbsp. slivered almonds
-1/2 tbsp. sesame seeds

Directions:

-Combine peanut butter, soy sauce, almond milk, chili paste and garlic. Whisk together until mixture is smooth.
-Pour sauce over the chopped kale in a large mixing bowl, and ‘massage’ for 3-5 minutes, until the raw kale feels and looks wilted.
-Add cabbage, edamame, carrots, green onions and sprouts. Toss to coat.
-Top with clementines, almonds and sesame seeds.