Peanut lime dressing:In a shallow dish, use a handheld blender to mix all the ingredients for the dressing until you get a smooth texture. Set aside.Corn and kale salad:In a very large bowl, whisk the olive oil, sambal oelek, salt, honey, and rice vinegar together.Cut the corn kernels from the cob and place them in a bowl. Add the remaining ingredients and stir well to coat the kale.Divide the rice vermicelli between deep dishes. Add the kale and corn salad. Top with the roasted peanuts. Serve with the peanut lime dressing.Gluten-free, dairy-free, does not contain peanuts, egg-free.Source : K pour Katrine

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Peanut lime dressing: 1/2 cup (125 ml) natural peanut butter 1/2 cup (125 ml) canned coconut milk (no light) , shaken well 1/3 cup (80 ml) gluten free hoisin sauce 2 teaspoons (10 ml) sambal oelek hot sauce 2 tablespoons (30 ml) lime juice 1 tablespoon (15 ml) honey 1/2 teaspoon (2,5 ml) salt corn and kale salad: 5 tablespoons (75 ml) olive oil 1 teaspoon (5 ml) sambal oelek hot sauce 1/2 teaspoon (2,5 ml) salt 2 tablespoons (10 ml) honey 3 tablespoons (45 ml) rice vinegar 4 cooked ears of corn 3 Lebanese cucumber, diced 1 red bell pepper, diced 2 scallions, chopped 1 cup (250 ml) fresh cilantro, chopped 5 cups (1,25 l) kale, stems removed and roughly chopped 1 1/4 lb (565 g) nordic shrimp, patted dry 1 cup (250 ml) salted roasted peanuts, roughly chopp + a few for garnish 300 g rice vermicelli, cooked