Angie made this salad tonight and it was LEGIT. Try it out people
1 1/2tablespoons(packed) palm sugar or light brown sugar
1/4cupfresh lime juice
3tablespoonsfish sauce (such as nam pla or nuoc nam)
1/2red Thai chile or 1/4 red jalapeño, seeded, thinly sliced
24small Tuscan kale leaves (about 5 inches) or 5-inch-long pieces torn from large stemmed leaves
Kosher salt and freshly ground black pepper
3cups(loosely packed) mixed tender herbs (such as cilantro, mint, and basil)
3cupsmixed shaved vegetables (such as carrots, beets, and radishes)
2cupspea tendrils, watercress, or baby arugula
2cupsthinly sliced stemmed Tuscan kale leaves (from 1 bunch)
1cupthinly sliced cucumber
Fish sauce is available at Asian markets and in the Asian foods section of most supermarkets. Find Tuscan kale, also called black kale, Lacinato kale, or cavolo nero, at farmers' markets and some supermarkets.
Microwave sugar and 2 Tbsp. water on high in a medium microwave-safe bowl until sugar is dissolved, about 30 seconds. Let cool. Whisk in next 4 ingredients for dressing. Set aside.
Arrange racks in upper and lower thirds of oven; preheat to 250°. Brush tops of kale leaves with oil; season with salt and pepper. Arrange in a single layer on 2 large baking sheets. Bake, rotating sheets top to bottom halfway through, until kale is crisp, about 30 minutes. Transfer leaves from baking sheets to a wire rack; let cool.
Mix herbs and remaining 4 ingredients with 6 Tbsp. dressing in a large bowl. Divide salad among plates; top with crispy kale leaves and drizzle remaining dressing over.