Kale Salad With Roasted Peanut Dressing Recipe

Name: Kale Salad With Roasted Peanut Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the dressing:; 3/4 cup Roasted 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…; 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

Servings: persons

For the dressing:
3/4 cup Roasted 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

1
For the dressing:
2
3/4 cup Roasted Peanut oil
3
1/4 cup rice wine vinegar
4
2 tablespoons lemon juice
5
1 tablespoon honey
6
2 teaspoon black pepper
7
1 teaspoons salt
8
1 tablespoon plus 1 teaspoon dry mustard
9
1 teaspoon worchestershire sauce
10
2 tablespoons soy sauce
11
1/2 teaspoon sesame oil
12
1 teaspoon water
13
2 teaspoons garlic powder
14
Place in a dressing shaker and shake well till combined.
15
For the salad:

747

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: For the dressing:, 3/4 cup Roasted Peanut oil, 1/4 cup rice wine vinegar, 2 tablespoons lemon juice, and more.

Yes, Kale Salad With Roasted Peanut Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kale Salad With Roasted Peanut Dressing

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