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Asian Kale Salad

Asian Kale Salad

with Sweet Peppers and Beyond Meat®

Beyond Meat®
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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!

Tags:VeggieSpicyQuick
Allergens:Egg/OeufMustard/MoutardeSulphites/SulfiteSesame/SésameSoy/SojaWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Beyond Meat®

113 g

Kale, chopped

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

2 tsp

Sriracha

(ContainsSulphites/Sulfite)

1 tbsp

Rice Vinegar

(ContainsSulphites/Sulfite)

1 tbsp

Sesame Oil

(ContainsSesame/Sésame)

4 tbsp

Soy Sauce Mirin Blend

(ContainsSulphites/Sulfite, Soy/Soja, Wheat/Blé)

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
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4058 kJ
Calories970 kcal
Fat76 g
Saturated Fat19 g
Carbohydrate36 g
Sugar12 g
Dietary Fiber7 g
Protein45 g
Cholesterol25 mg
Sodium2220 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Spatula
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

Stir together mayonnaise and remaining sriracha in a small bowl.

4

Whisk together remaining sesame oil, remaining mirin-soy blend, rice vinegar and 1/4 tsp sugar in another small bowl until sugar has dissolved.

5

Add kale to a large bowl. Gently massage with hands to tenderize the leaves. Add peppers, then drizzle vinaigrette over top. Toss to combine.

6

Divide kale salad between bowls. Top with Beyond Meat®, then dollop with Sriracha mayo.