Ingredients
Equipment
Method
- Throw all dressing ingredients into the Vitamix 48-ounce container — oil, soy sauce, dried seaweed, brown sugar, ginger, garlic, lime juice, and chili crisp. Blend on high for 15-20 seconds until smooth and emulsified. Pour into a jar or bowl and set aside.
- Give the Vitamix container a quick rinse, then add the kale. Turn to Variable Speed 1 (the lowest setting) and use the tamper to push everything down. In about 10 seconds you'll go from tough, chewy kale to soft, right-sized shreds. Spread onto a platter or divide among bowls.
- Toss the rice in a bowl with the oil and curry paste until evenly coated. If the rice isn't sticking together when you squeeze it, add the cornstarch and mix with wet hands — this is normal for day-old or pre-cooked rice. Squeeze into loose, squishy chunks and arrange in a single layer in the air fryer. Air fry at 400°F for 7-9 minutes until golden and crispy.
- Break the crispy rice apart into chunks and toss with about half the dressing, cucumber, shallot, cilantro, and mint. Pile onto the kale and top with peanuts and more chili crisp. Save the extra dressing — you'll want it.
Nutrition
Notes
Lenny & Shalva's note: Adapted from Pinch of Yum. Don't skip the Vitamix kale step — nobody wants to eat raw kale as-is, but ten seconds on Variable 1 with the tamper and it's actually edible. Day-old rice works great here; if it's too dry to clump, the cornstarch trick fixes it. We went with soy sauce and dried seaweed instead of fish sauce to keep it vegan, but fish sauce works if that's not a concern. Leftover dressing keeps in the fridge for about a week and is good on basically everything.