Love Houston's Kale Salad? Here's my version of their delicious & healthy salad, full of kale, cabbage & cilantro & topped with a tangy peanut vinaigrette.
1cupscabbage,sliced very thin (I put mine in food processor and it worked great)
⅛cupmint leaves,chopped
⅛cupcilantro,chopped fine
1green onion,sliced thin
¼cuppeanuts,chopped
¼cupParmesan cheese,grated (I always use Pecorino-Romano)
Dressing
¼cuppeanut oil
1Tablespoontoasted sesame oil
1Tablespoonrice wine vinegar
1-½teaspoonssoy sauce(Use Tamari for gluten-free version)
1Tablespoonhoney
Dash cayenne pepper
Black pepper
Instructions
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.
Notes
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.