Kale Salad a La Houstons
Try this Kale Salad a La Houstons recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 1/4 cup chopped fresh mint
- 1 tablespoon soy sauce
- 1/4 cup chopped cilantro
- dash of cayenne pepper
- for the salad:
- 1/2 cup peanut oil
- 2 tablespoons toasted sesame oil
- 1 cup finely slivered green cabbage
- for the peanut vinaigrette:
- 2 tablespoons seasoned rice wine vinegar (or apple cider vinegar
- 1- 1/2 tablespoons honey
- 4 heaping cups chopped kale (from one smallish bunch kale --
- 1 scallion -- slivered
- 3 tablespoons chopped peanuts (i use roasted salted peanuts)
- Carbohydrate 14.7305800275422 g
- Cholesterol 0 mg
- Fat 162.675640248333 g
- Fiber 5.35840005199036 g
- Protein 7.07142001341582 g
- Saturated Fat 26.0292080389834 g
- Serving Size 1 1 Serving (438g)
- Sodium 22.4200000364583 mg
- Sugar 9.37217997555187 g
- Trans Fat 7.93163001206216 g
- Calories 1508 calories
Make the dressing by whisking all the ingredients together in a small mixing bowl. Alternately, you can add the ingredients to a small jar with a tight-fitting lid and shake vigorously to combine.Combine all the salad ingredients except the chopped peanuts in a large bowl. Add about half the dressing and toss well, adding more dressing as needed so that all the leaves are lightly coated. (You will probably have leftover dressing.) This salad tastes better if dressed at least 30 minutes before serving, giving the vinaigrette a chance to mellow out the crunch of the raw kale leaves.Add the chopped peanuts right before serving and toss again, seasoning to taste with salt and pepper. Makes 4 salad servings, or 2 main course servings.
