1cupscabbage,sliced very thin (I put mine in food processor and it worked great)
1green onion,sliced thin
1/4cupParmesan cheese,grated (I always use Pecorino-Romano)
1Tablespoontoasted sesame oil
1Tablespoonrice wine vinegar
1-1/2teaspoonssoy sauce(Use Tamari for gluten-free version)
Dash cayenne 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.
KALE SALAD with PEANUT VINAIGRETTE https://2cookinmamas.com/move-over-popeye-kale-is-king/