This post is an update of a popular previous post, now easier to print. As we settle into a new year with healthy resolutions, we might as well back our good dietary intentions with great menu options. So, Kale Salad, I’m looking at you with a CopyCat version of my favorite salad from Houstons. One of the most nutrient-dense foods on the planet is….kale- with so many benefits that we should find ways to incorporate it into our diet often. The salad’s other healthy ingredients combine in a surprisingly complimentary way with the almost asian -inspired salad dressing. The flavors balance so well that it’s hard to identify specific ingredients. Perfect as an entree salad, this kale salad also pairs beautifully with grilled or smoked meats.
- 1 5oz clamshell pkg of baby kale
- finely julienned cabbage (*measure 1/2 as much cabbage as you used baby kale)
- 1 bunch of fresh mint
- 1 bunch of cilantro
- 1 bunch of green onions
- 1/2 c peanut oil
- 2 tbsp toasted sesame oil
- 2 tbsp seasoned rice vinegar
- 2-3 tbsp peanut sauce
- 2 tbsp lemon juice
- 1tbsp soy sauce
- 1 1/2 tbsp honey
- 3/4 tsp cayenne
- salt & pepper to taste
- Wash all greens. Finely chop the baby kale, fresh mint, and cilantro.
- Finely slice the green onions and finely julienne the green cabbage.
- Toss the baby kale, cabbage, cilantro, mint and green onions in a big salad bowl. Set aside.
- For the dressing, mix all remaining ingredients. Gently fold enough dressing to lightly coat the greens into the salad when ready to serve. Leftover dressing saves well.
Whenever you are finely chopping or finely slicing ingredients, aim to chop or slice them uniformly for best presentation.