Ingredients
1 large bunch lacinato kale, finely shredded
2 T turbinado or palm sugar
4 T lime juice
4 T nam pla (fish sauce)
2 dry red thai peppers (or use chile de arbol), chopped or crushed
2 garlic cloves, minced
2 T grapeseed oil
1 bunch radishes, halved and thinly sliced
6 oz dates, halved and pitted
1 small handful kumquats, thinly sliced crosswise, seeded
4 T chopped fresh mint
Preparation
Finely shred the kale and put into a very large bowl.
Combine the sugar, lime juice, nam pla, peppers, garlic cloves, and the grapeseed oil in a small bowl and whisk well until the sugar dissolves. Toss with the kale and allow to rest for an hour in the fridge.
Fold in the remaining ingredients and toss well again. Taste and adjust seasoning if necessary, then serve cool or at room temperature.
