1 ½cupfinely shredded green cabbage (¼ small cabbage head)
¾cupchopped fresh cilantro (optional)
⅓cupchopped fresh mint (or extra mint if not using cilantro)
4scallions, green parts only, chopped
¾cupunsalted roasted peanuts, roughly chopped
Instructions
For the vinaigrette, add the ⅓ cup of neutral oil and the rest of the vinaigrette ingredients in a small bowl and whisk until fully incorporated. You could also add the vinaigrette ingredients to a mason jar with a lid and shake, shake, shake.
For the kale, wash, dry, remove stems and chop or slice thinly. In a large bowl, add kale, 1 tablespoon of neutral oil and a pinch of sea salt. With clean hands, massage the kale by repeatedly scrunching and releasing the kale for 3-5 minutes. This will break down the cell structure, relax the leaves and reduce the bitter taste.
Add the cabbage, cilantro (if using), mint, scallions and chopped peanuts to the bowl of kale and toss together.
Pour the vinaigrette into the salad and toss until salad is well coated. Serve..
Notes
Massage with your hands with a tablespoon of oil and pinch of salt. This really helps to break up the cell wall and makes the kale much easier to eat and digest.