Emerald Kale Salad with Peanut Vinaigrette
Ingredients
For the Salad:
- 1 bunch Tuscan kale, stems removed, chopped
- 2 cups Napa cabbage, chopped
- 5 green onions, chopped
- ½ cups honey roasted peanuts, chopped
- ½ cups freshly chopped mint
For the Dressing:
- ⅓ cups peanut butter
- 3 tbsp. olive oil
- 3 tbsp. rice wine vinegar
- 1 tsp. sesame oil
- 3 cloves garlic, minced
- 1-½ tbsp. honey
- 1 tsp. sugar
- 2 tbsp. soy sauce or tamari
- 2 tbsp. hoisin sauce
- ½ tsp. ginger paste or fresh ginger
- 1 tsp. salt
- 2 tbsp. fresh lime juice
Instructions
- Combine all salad ingredients together in a large mixing bowl and toss to combine.
For the dressing:
- Combine all ingredients, in a blender, and pulse until creamy.
- If serving immediately, toss salad and dressing together.
- If you are meal prepping, divide salad evenly among meal prep containers, making sure to store the dressing separate.
Notes
To use this recipe for a lunch or dinner entree, cut up a rotisserie chicken in strips and add to top of salad.