Love Houston Restaurant’s Kale Salad? Here’s my version of their deliciously healthy salad. It’s packed full of kale, cabbage & cilantro then topped with a slightly tangy peanut vinaigrette.
On a recent trip to Houstons, one of our favorite restaurants, I was served a Kale Salad as a side to my dinner. It was so delicious, with its tangy peanut sauce and crispy vegetables, that I had to try to duplicate it at home. I am pleased to say that the result was almost identical to the restaurant version.
Kale is in the spotlight this year and makes a very healthy addition to anyone’s diet. Kale is a member of the same family as cabbage, collard greens, broccoli and Brussels sprouts. It has become king of the vegetables for its wonderful anti-cancer properties, its help in the reduction of cholesterol and the risk of heart disease. It is high in calcium, Vitamins A & C and, in just one cup, has a mind-blowing 684% of Vitamin K! It is great raw, cooked and is used often in juicing.
This salad goes great with seafood as well as chicken. I served mine with a nicely seared ahi tuna which pairs well with the slightly tangy salad. Add a glass of of Pinot Noir to complete the meal. Enjoy!
- 2 cups kale, finely chopped
- 1 cups cabbage, sliced very thin (I put mine in food processor and it worked great)
- 1/8 cup mint leaves, chopped
- 1/8 cup cilantro, chopped fine
- 1 green onion, sliced thin
- 1/4 cup peanuts, chopped
- 1/4 cup Parmesan cheese, grated (I always use Pecorino-Romano)
- 1/4 cup peanut oil
- 1 Tablespoon toasted sesame oil
- 1 Tablespoon rice wine vinegar
- 1-1/2 teaspoons soy sauce (Use Tamari for gluten-free version)
- 1 Tablespoon honey
- Dash cayenne pepper
- Black pepper
- Place all ingredients for dressing in a container with tight fitting lid. Shake well to combine.
- Combine all ingredients for salad and store in refrigerator.
- About 30 minutes prior to serving, toss with some of the dressing. Add more until all leaves are lightly coated.
- Top with peanuts and mix well. You will have at least half of dressing remaining, serve on the side.
Only make as much of the salad as you can eat in one sitting as it does not store well once mixed with the dressing. Tip: Store kale, unwashed, in a ziploc bag in refrigerator and it will keep for 3-5 days.
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