- 2 tablespoons olive oil
- 1/2 red onion, thinly sliced
- 5 cloves garlic, minced
- 1 tablespoon minced fresh ginger root
- 2 teaspoons red pepper flakes
- 4 carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 8 leaves kale, stemmed and torn into pieces
- 5 sprigs fresh cilantro, roughly chopped
- 1 lime, juiced
- 2 teaspoons fish sauce
- 1/2 teaspoon lime zest, or to taste
- 1 small cucumber, cut into matchstick-size pieces (optional)
- 1/4 cup roasted peanuts (optional)
- 4 sprigs fresh mint, roughly chopped (optional)
- Heat a heavy-bottom skillet over medium heat; add olive oil and swirl around in skillet. Cook and stir onion in the hot oil until softened, 3 to 4 minutes. Add garlic, ginger, and red pepper flakes; cook and stir until garlic and ginger are slightly browned and fragrant, about 1 minute.
- Stir carrots and celery into onion mixture; cook and stir for 1 minute. Add kale and cilantro; cook and stir until kale is slightly wilted, about 45 seconds. Stir lime juice, fish sauce, and lime zest into kale mixture until kale is evenly coated in lime juice.
- Serve kale salad topped with cucumber, peanuts, and mint.