Best Kale Salad With Peanut Sauce Recipes

HOUSTON'S KALE SALAD WITH PEANUT DRESSING

Steps:

• Combine the ingredients for the dressing together in a jar and shake until blended.
• Place the kale, cabbage, mint, cilantro and chopped peanuts in a bowl and toss well with the dressing. Let sit for 5-10 minutes to allow the flavors to blend.
• Sprinkle the whole dry roasted peanuts and parmesan cheese just before serving.

KALE SALAD WITH PEANUT VINAIGRETTE

Steps:

• For the peanut vinaigrette: Whisk together the peanut butter, vinegar, honey and sesame oil in a small bowl until smooth. Whisk in the canola oil and season with salt. Refrigerate in an airtight container until ready to serve.
• For the kale salad: Preheat the oven to 375 degrees F. Line a baking sheet with paper towels.
• Spread the garbanzo beans on the prepared baking sheet, rolling them lightly over the paper towels to remove excess liquid. Remove the paper towels, add the olive oil, and toss the garbanzos to coat. Bake until the garbanzos are deep golden brown and crispy, 25 minutes. Season immediately with salt. Let cool completely.
• Combine the carrots, radishes, kale, cucumbers and peppers in a large bowl; season with salt. Dress the salad with about a third of the dressing; since the kale is such a sturdy green, it can be dressed an hour or two ahead. (Refrigerate the remaining dressing to use on other salads or as a marinade.) Just before serving, toss with the crispy garbanzo beans and roasted peanuts.

KALE SALAD WITH PEANUT DRESSING

Steps:

• Whisk peanut oil, vinegar, lemon juice, honey, soy sauce, garlic powder, black pepper, dry mustard, salt, Worcestershire sauce, water, and sesame oil together in a bowl until dressing is smooth.
• Combine kale, chopped peanuts, Parmesan cheese, dry-roasted peanuts, cilantro, and mint leaves together in a bowl; add dressing and toss to coat. Let salad sit for a few minutes for flavors to blend.

DR. WEIL'S KALE SALAD

Steps:

• In a large bowl, whisk together oil, lemon juice, garlic, salt, and pepper flakes. Add kale and toss to coat. Let sit at room temperature for 10 to 30 minutes.
• Add grated cheese and breadcrumbs and toss.
• Garnish with shaved cheese before serving. Cover and refrigerate leftovers up to two days.

KALE SALAD WITH PEANUT SAUCE

Steps:

• Take the Kale off the stalks and blanch in boiling salted water for 2 minutes.
• Take it out of the boiling water and put it into an ice water bath to stop cooking and keep kale bright green.
• Make the dressing: combine garlic, ginger, salt, brown rice syrup, brown rice vinegar, soy sauce, and cayenne pepper in a blender until smooth.
• If it is too thick, add hot water 1 tbsp at a time until dressing is desired consistency.
• Remove kale from water and drain as much water out as possible. If you want, you can use paper towels to get more water out.
• Toss with the dressing and mix in some red onions sliced very thinly and chopped peanuts.
• There may be some dressing left over- it will keep in the fridge for a few days.

KALE SALAD WITH PEANUT DRESSING

Steps:

• Whisk together the peanut butter with the rice vinegar, lime juice, vegetable oil, soy sauce, water and sugar in a large bowl. Add the kale, edamame, radishes and peanuts; toss well. Top with black sesame seeds and more peanuts.