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Kale and Celery Tiger Salad

['2 red or green Thai chiles, lightly smashed', '2 garlic cloves, lightly smashed', '1/2 cup fresh lime juice', '1/2 cup fish sauce', '2 tablespoons palm sugar or light brown sugar', '1 medium bunch kale, ribs and stems removed, leaves thinly sliced', '2 celery stalks, thinly sliced on a diagonal', '1 small bunch scallions, thinly sliced on a diagonal', '3/4 cup fresh cilantro leaves with tender stems', '3/4 cup fresh mint leaves', '1/2 cup fresh Thai or sweet basil leaves', '1/2 cup sev or unsalted, roasted sunflower seeds and/or pumpkin seeds', 'MSG (optional; for serving)', 'Chili oil (optional; for serving)']

Whisk chiles, garlic, lime juice, fish sauce, palm sugar, and 2 tablespoons water in a large bowl.
Let sit 5 minutes; remove chiles and garlic.
Add kale, celery, scallions, cilantro, mint, and basil to dressing and toss to coat (salad should be very heavily dressed).
Serve salad topped with sev and MSG and chili oil, if using.
Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

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