Kale Salad with a Spicy Peanut Dressing
User Reviews
5
Kale Salad with a Spicy Peanut Dressing
Description
This Kale Salad with a Spicy Peanut Dressing starts by washing and removing tough kale stems. The leaves are blanched briefly in boiling water for 2-3 minutes then shock-cooled in ice water to maintain their bright color and soften their texture. Excess water is squeezed out for a dry, pleasant bite.
The dressing combines natural peanut butter, fresh garlic and ginger, rice vinegar, tamari sauce, brown rice syrup or honey for sweetness, cayenne pepper, sea salt, and hot water to achieve a smooth, pourable consistency. This sauce is blended until creamy and coats the kale evenly, providing a balance of spicy heat, tanginess, and subtle sweetness.
Chopped red onion adds a pungent crunch to the salad, which is served garnished simply without additional toppings. The leftover dressing stores well refrigerated for 2-3 weeks and can be used on other salads or vegetables after thinning and re-blending.
Ingredients
- 3-4 kale large bunches
- 1/2 red onion chopped
Spicy Peanut Dressing
- 1 cup peanut butter natural
- 2 cloves garlic chopped
- ¾-1 Tablespoons ginger chopped, fresh
- ¼ cup rice vinegar
- ¼ cup tamari
- ¼ cup brown rice syrup or honey
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon salt sea salt
- 2-3 ounces water plus more if needed, hot
Instructions
- Wash kale well. Remove large, tough stems and cut or break large leaves into pieces.
- Blanch in boiling water for about 2-3 minutes. Transfer the kale with a slotted spoon to a bowl full of ice water to cool it immediately.
- Drain well and squeeze out all the liquid with your hands.
- Place the dressing ingredients (except the hot water) into a high-powered blender and blend until the mixture becomes smooth. Add water to thin sauce.
- Drizzle about half the dressing on top of the kale and mix the two together. Add more dressing until kale looks coated. You'll probably have dressing leftover (read notes for ideas of what to do with it).
- Garnish kale salad with chopped red onions and serve.
Notes
- Leftover dressing keeps refrigerated for up to 2-3 weeks and works well as a sauce for other vegetables or salads.
- To reuse dressing, dilute with water and re-blend to restore smooth consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 203kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 10g | 20% |
| Fat | 10g | 15% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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