California Citrus and Almond Salad From ‘Thug Kitchen Party Grub’
Every week, Yahoo Food spotlights a cookbook that stands out from the rest. This week’s cookbook is Thug Kitchen Party Grub (Rodale Books), a collection of party-ready vegan recipes. Read more about Yahoo Food’s Cookbook of the Week here.
Photo: Matt Holloway/Thug Kitchen
By Thug Kitchen
California Citrus and Almond Salad
Makes 1 big-a** salad, more than enough for 4 to 6 people
Whoever the f*** thinks you shouldn’t serve salads at parties never met this gorgeous green monster. It looks legit and tastes so good that even confirmed salad haters will go for seconds.
Dressing:
3 tablespoons rice vinegar
2 tablespoons toasted sesame oil
2 teaspoons minced fresh ginger
1 teaspoon agave syrup or your favorite liquid sweetener
Salad:
1 bunch of kale, tough ribs removed, cut into strips (about 4 cups)
½ teaspoon salt
1 small head of romaine, cut into strips (about 4 cups)
¾ cup sliced green onions (about 3 of those guys)
1/3 cup chopped cilantro
2 cups orange segments (about 2 oranges)
1 cup sliced or slivered almonds, toasted
Make the dressing: Throw everything together in a tiny-a** cup and mix it up with a fork. Stick that s*** in the fridge until it’s go-time.
Make the salad: Put the kale in a large bowl and sprinkle it with the salt. Now get in there with your hands and kinda massage that s*** around for about a minute. The salt will help break down the kale a little so the fibrous motherf***** isn’t so tough to chew.
Add the romaine, green onions, and cilantro. Drizzle in the dressing and toss until everything looks all coated and shiny as s***. Fold in the orange slices and almonds, whateverthef*** you think it needs, then serve right away.
Reprinted with permission from Thug Kitchen Party Grub (Rodale Books).
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