- 2 red or green Thai chiles, lightly smashed
- 2 garlic cloves, lightly smashed
- 1/2 cup fresh lime juice
- 1/2 cup fish sauce
- 2 tablespoons palm sugar or light brown sugar
- 1 medium bunch kale, ribs and stems removed, leaves thinly sliced
- 2 celery stalks, thinly sliced on a diagonal
- 1 small bunch scallions, thinly sliced on a diagonal
- 3/4 cup fresh cilantro leaves with tender stems
- 3/4 cup fresh mint leaves
- 1/2 cup fresh Thai or sweet basil leaves
- 1/2 cup sev or unsalted, roasted sunflower seeds and/or pumpkin seeds
- MSG (optional; for serving)
- Chili oil (optional; for serving)
- Whisk chiles, garlic, lime juice, fish sauce, palm sugar, and 2 tablespoons water in a large bowl.
- Let sit 5 minutes; remove chiles and garlic.
- Add kale, celery, scallions, cilantro, mint, and basil to dressing and toss to coat (salad should be very heavily dressed).
- Serve salad topped with sev and MSG and chili oil, if using.
- Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before using.