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Emerald Kale Salad with Peanut Vinaigrette

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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.