Recipe: Kale & Cabbage Salad With Roasted Peanut Vinaigrette

Recipe: Kale & Cabbage Salad With Roasted Peanut Vinaigrette

I just can’t wrap my lips around cooked greens, although I keep trying.  But this kale salad lets me enjoy the most important green in its uncooked state so I can eat it more often.  It gives me hope.  Try it.  Enjoy it.  You’re welcome.

 

 

 

 

 

Kale Salad and Cabbage Salad with Roasted Peanut Vinaigrette
makes 4 good sized portions

For the dressing:


3/4 cup Roasted Peanut oil  (I looked high and low but couldn’t find roasted, so I use just regular peanut oil)
1/4 cup rice wine vinegar
2 tablespoons lemon juice
1 tablespoon honey
2 teaspoon black pepper
1 teaspoons salt
1 tablespoon plus 1 teaspoon  dry mustard
1 teaspoon worchestershire sauce
2 tablespoons soy sauce
1/2 teaspoon sesame oil
1 teaspoon water
2 teaspoons garlic powder

Place in a dressing shaker and shake well till combined.

For the salad:

12-14 roughly 2 1/2 cups  curly kale ( not tuscan or black)  stems ribs cut out, leaves chiffonade chopped finely and then cut into three times really shredded ( Kale is tough so you want really fine small pieces but not confetti)
1 and 1/2 cups shredded and fine chopped green cabbage
10 mint leaved chiffonade chopped
1/4 of a bunch of fresh cilantro leaves and stems are fine finely chopped
3/4 cup finely chopped dry roasted peanuts no salt
1/2 cup whole dry roasted peanuts
1/2 cup  plus 2 tablespoons finely grated parmesan cheese

Method:

In a large bowl mix all greens with peanuts and cheese
Add dressing till nice and wet (you probably won’t need all of it)
Toss well
Let sit 5 to 10 mins
Serve in individual bowls or onto a large platter.

10 Comments

  1. is this the houstons kale salad? I don’t remember cheese in it. Also where’d you find it!?

  2. I am going to try this – I hope it is Houston’s kale salad . . I just ate there (now Hilltop) and it was delicious – I am determined to create it!

    • It is sooo delish! If you find the roasted peanut oil, let me know where. I looked all over for it. Regular peanut oil was just fine, but I’m curious what the roasted version would add.

  3. Dawn, so glad you enjoyed my recipe. As to the comments above: While it bears resemblance to the Hillstone Kale Salad it is actually not from there, it is a friend’s recipe that I adapted. I have had the Hillstone salad it’s great. Roasted Peanut oil will give the salad a totally different flavor profile. Loriva is a specialty oil company that makes a version. It’s very good. You can find it online I am sure if your grocer does not have it. So glad you posted it! I will be posting another Kale salad recipe soon so look for it!

    • I can’t tell you how happy I am to have found that recipe. Kudos to your creation! I’ll definitely try the roasted peanut oil now that I know it’s a totally different flavor. I’m so looking forward to more kale salad recipes!

      • OK Dawn, it’s up on my Blog the next Kale salad recipe, totally different flavor profile. I hope you give this one a try and if you enjoy it, give it a post, I have had lots of hits from your having posted it! And hopefully lots of happy Kale salad fans. Thanks and enjoy Forrest

  4. Sounds yummy! I’m a vegetarian, so I wonder how much difference it would make to leave out the worchestershire sauce.

    Have you ever massaged kale to break down the fibers? It only takes a few minutes, and transforms it into something silky and sweet, instead of bitter and fibrous. Here’s more info on how to massage your kale: http://articles.latimes.com/2012/mar/10/food/la-fo-calcook-20120310

    • There are some vegan worcestershire sauces out there. I know Annie’s makes one.

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