Ingredients
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Kale Salad
- 6 cups shredded green kale (I used Lacinato, Curly would work too)
- 4 cups shredded cabbage – Savoy, Napa, or cabbage pre-sliced in a bag
- 4 green onions, thinly sliced
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/2 cup roasted, lightly salted, peanuts, chopped
Peanut Vinaigrette
- 1/2 cup roasted peanut oil
- 1 tablespoon rice wine vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- 1/8 teaspoon black pepper
- Pinch of red pepper flakes
Instructions
- For the dressing: Whisk together the vinegar, Dijon, and honey with a pinch of pepper. Whisk in a pinch of red pepper flakes. Slowly stream in the roasted peanut oil while whisking constantly. This stores great in the fridge for a few days, just shake/mix well before using.
- Combine the shredded kale and cabbage in a large bowl. Drizzle on ¼ cup of the peanut vinaigrette and use your hands to massage the dressing into the kale and cabbage, doing so for a minute or 2. Let the kale sit for 5 minutes.
- Toss. After it sits, toss in the green onions, cilantro, mint and parmesan. Toss well. Add in the peanuts. Drizzle on more dressing if needed. Add in any extra herbs if desired.
- Prep Time: 10
- Category: Salads