KALE SALAD with PEANUT VINAIGRETTE
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.
Servings: 2 servings
Ingredients
Salad
- 2 cups kale, finely chopped
- 1 cups cabbage, sliced very thin (I put mine in food processor and it worked great)
- ⅛ cup mint leaves, chopped
- ⅛ cup cilantro, chopped fine
- 1 green onion, sliced thin
- ¼ cup peanuts, chopped
- ¼ cup Parmesan cheese, grated (I always use Pecorino-Romano)
Dressing
- ¼ cup peanut oil
- 1 Tablespoon toasted sesame oil
- 1 Tablespoon rice wine vinegar
- 1-½ teaspoons soy sauce (Use Tamari for gluten-free version)
- 1 Tablespoon honey
- 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.
