Crunchy Emerald Kale Salad with Peanut Vinaigrette
User Reviews
5
Crunchy Emerald Kale Salad with Peanut Vinaigrette
Description
This salad blends finely shredded kale and crunchy green cabbage dressed in a tangy peanut vinaigrette made with apple cider vinegar, lime juice, Dijon mustard, honey, and roasted peanut oil. Massaging the dressing into the kale and cabbage helps tenderize the leaves and integrate the flavors. Green onions, fresh cilantro, and Parmesan cheese add sharpness and herbaceous depth, while roasted chopped peanuts contribute crunch and saltiness. The salad delivers a balance of textures from the crisp greens and peanuts to the creamy, tangy dressing.
The peanut vinaigrette offers a nutty, slightly sweet, and bright citrus flavor that enhances the kale’s natural earthiness and the cabbage’s mildness. The salad is best served with a fresh spritz of lime juice for extra brightness. The dressing can be made ahead and stored chilled, shaken before use.
Ingredients
kale salad
- 6 cups kale tuscan or curly both work, shredded, green
- 4 cups green cabbage I like napa or savoy the best, shredded
- 4 green onion thinly sliced
- ½ cup cilantro chopped, fresh
- ½ cup Parmesan Cheese finely grated
- ½ cup peanuts chopped, roasted, salted
- lime for spritzing, wedges
peanut vinaigrette
- 1 tablespoon apple cider vinegar
- 1 tablespoons lime juice freshly squeezed
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- salt kosher salt
- black pepper kosher salt
- pinch crushed red pepper flakes
- ⅓ cup peanut oil roasted
Instructions
- Combine the shredded kale and cabbage in a large bowl. Drizzle on ¼ cup of the peanut vinaigrette and use your (clean!) hands to massage the dressing into the kale and cabbage, doing so for a minute or 2. Let the kale sit for 5 minutes.
- After it sits, toss in the green onions, cilantro and parmesan. Toss well. Add in the peanuts. Drizzle on more dressing if needed. Serve and spritz with fresh lime right before eating.
peanut vinaigrette
- Whisk together the vinegar, lime juice, dijon and honey with a pinch of salt and pepper. Whisk in a pinch of 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.
Notes
- This salad was adapted from a Food Network recipe focused on fresh, textured greens with a peanut-based dressing.
User Reviews
Overall Rating
5
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