Crunchy Kale Salad with Spicy Peanut Vinaigrette
Looking for a salad that's both hearty and flavorful? This kale salad with spicy peanut dressing combines tender kale, crisp cabbage, and a bold, creamy dressing. It's a satisfying dish that's perfect as a main course or a side.
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Servings: 4 servings
Equipment
- 1 mason jar or small bowl
- 1 salad bowl
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
Spicy Peanut Vinaigrette:
- ⅓ cup (72 grams) extra virgin olive oil divided
- ¼ teaspoon fine sea salt
- 2 tablespoons apple cider vinegar
- 1 tablespoon gluten free tamari
- 1 teaspoon natural smooth peanut butter
- 2 teaspoon pure maple syrup
- 1 teaspoon toasted sesame oil
- 1 small garlic clove minced
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon fresh ground black pepper
Kale Salad:
- 1 (284 grams) bunch kale about 10oz
- 1½ cup (105 grams) finely shredded green cabbage
- ¾ cup (12 grams) chopped fresh cilantro
- ⅓ cup (15 grams) chopped fresh mint
- 4 scallions, green parts only chopped
- ¾ cup (109 grams) roasted peanuts roughly chopped
Instructions
- In a small bowl or food processor, combine all the dressing ingredients: apple cider vinegar, tamari, peanut butter, maple syrup, toasted sesame oil, garlic cayenne pepper and black pepper. Blend or whisk until smooth. Adjust the consistency with warm water as needed.2 tablespoons apple cider vinegar, 1 tablespoon gluten free tamari, 1 teaspoon natural smooth peanut butter, 2 teaspoon pure maple syrup, 1 teaspoon toasted sesame oil, 1 small garlic clove, ⅛ teaspoon cayenne pepper, ⅛ teaspoon fresh ground black pepper
- Place chopped kale in a large bowl. Drizzle with a tablespoon of olive oil and sea salt. Massage the kale with your hands for 2-3 minutes until it softens.⅓ cup extra virgin olive oil, ¼ teaspoon fine sea salt, 1 bunch kale
- Add the sliced cabbage, green onions, mint, and cilantro to the bowl with the kale. Pour the dressing over the salad and toss to combine.1½ cup finely shredded green cabbage, ¾ cup chopped fresh cilantro, ⅓ cup chopped fresh mint, 4 scallions, green parts only
- Top with chopped roasted peanuts. Serve immediately or let it sit for 10-15 minutes to allow the flavors to meld.¾ cup roasted peanuts
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Notes
- Make sure to massage the kale with your hands with a tablespoon of oil and pinch of salt. This helps to tenderize the kale and makes it easier to eat.
- Kale salad stores well in the fridge for up to 3 days.
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