Asian Kale Salad
with Sweet Peppers and Beyond Meat®
This bountiful kale salad is built on classic asian flavours like soy, sesame and everyone's favourite Asian chili sauce - sriracha. Satisfaction is packed into every bite with Beyond Meat® as the perfect veggie protein and bell peppers giving a nice fresh crunch!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Beyond Meat®
113 g
Kale, chopped
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
2 tsp
Sriracha
(Contains Sulphites)
1 tbsp
Rice Vinegar
(Contains Sulphites)
1 tbsp
Sesame Oil
(Contains Sesame)
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy, Sulphites, Wheat)
6 g
Garlic
160 g
Sweet Bell Pepper
Not included in your delivery
¼ tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
½ tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Peel, then mince or grate garlic. Core, then cut pepper into 1/4-inch pieces. Roughly chop kale.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then Beyond Meat®. Cook, breaking up the patties into smaller pieces with a spatula. Cook until slightly crispy, 3-4 min.** Add garlic and cook, stirring, until fragrant, 1-2 min. Stir in half the sriracha, half the mirin-soy blend and half the sesame oil. Season with salt and pepper. Cook, stirring, until liquid has been absorbed, 1-2 min. Transfer to a plate to cool.
Stir together mayonnaise and remaining sriracha in a small bowl.
Whisk together remaining sesame oil, remaining mirin-soy blend, rice vinegar and 1/4 tsp sugar in another small bowl until sugar has dissolved.
Add kale to a large bowl. Gently massage with hands to tenderize the leaves. Add peppers, then drizzle vinaigrette over top. Toss to combine.
Divide kale salad between bowls. Top with Beyond Meat®, then dollop with Sriracha mayo.
