Friday, April 18, 2014

Asian Kale Salad with Peanut Dressing

Ohh boy. This is a good one.

I'm not usually a fan of kale salad (I know, very surprising considering the fact that I'm one of those health-conscious kale-worshiping hippies). I do absolutely love it cooked, but it's always a bit too rubbery and bitter if I try to tear it up and toss it in a salad. Just no bueno. But I have a solution!

Smother it in peanut sauce, of course.

Now this is a kale salad I could get behind. I used lacinato (sometimes called dinosaur) kale because I find the flat leaves easier to chop and more tender than curly ones. When it's finely shredded and mixed with a slew of other veggies, I couldn't get enough of the raw kale. The slight bitterness actually compliments the dressing and the other veggies in the salad, so I wasn't left wishing it was iceberg instead.

I made the whole batch and kept the veggie mix separate from the dressing in my fridge for a few days - perfect to make ahead and have on hand for those times when you know you should be eating vegetables but something involving peanut sauce sounds much better. Now you get the best of both worlds!

I would even argue that this is a kale salad my mom would love. And she dislikes kale salads more than me.

It's that good.

Asian Kale Salad with Peanut Dressing

makes 4 servings

  • 2 cups stemmed and very thinly sliced kale
  • 2 cups cored and very thinly sliced red cabbage
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumbers
  • 2 scallions, thinly sliced
  • 2 tablespoons natural creamy peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons raw sugar
  • Fresh cilantro, to garnish

  1. Toss the kale, cabbage, carrots, cucumbers, and scallions in a large bowl.
  2. Whisk together the peanut butter, soy sauce, vinegar, sesame oil, and raw sugar in a small bowl. 
  3. Store the salad and dressing separately or toss together if serving immediately. Garnish with cilantro.

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