Name: Crispy Kale Salad with Lime Dressing
Yield: 6 Servings
Ingredients: 1 1/2 tablespoons (packed) palm sugar or light brown sugar; 1/4 cup fresh lime juice; 3 tablespoons fish sauce (such as nam pla or nuoc nam); 1 teaspoon minced garlic; 1/2 red Thai chile or 1/4 red jalapeño, seeded, thinly sliced; 24 small Tuscan kale leaves (about 5 inches) or 5-inch-long pieces torn from large stemmed leaves; 1 tablespoon vegetable oil; Kosher salt and freshly ground black pepper; 3 cups (loosely packed) mixed tender herbs (such as cilantro, mint, and basil); 3 cups mixed shaved vegetables (such as carrots, beets, and radishes); 2 cups pea tendrils, watercress, or baby arugula; 2 cups thinly sliced stemmed Tuscan kale leaves (from 1 bunch); 1 cup thinly sliced cucumbert

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