This recipe is adapted from a Kale Salad at Houston’s Restaurant (now Hillstone). It is their most requested recipe of all time. Goes to show you that kale can be extremely desirable!
I prefer lacinato kale (also called Tuscan kale or dinosaur kale) for this recipe.
Difficulty level: easy
For the vinaigrette:
- 5 tablespoons olive oil (or 3 tablespoons olive oil and 2 heaping tablespoons peanut butter)
- 2 tablespoons toasted sesame oil
- 3 tablespoons rice wine vinegar (or apple cider vinegar)
- 1 tablespoon soy sauce
- 1 1/2 tablespoons honey
- Dash of cayenne pepper
- Dash of salt
For the salad:
- 4 heaping cups chopped kale (from one small bunch, leaves washed and thick stems removed)
- 1 cup finely slivered red cabbage
- ½ cup shredded or grated carrots
- 1 green onion, slivered
- ¼ cup chopped fresh mint
- ¼ cup chopped cilantro
- 3 Tablespoons chopped roasted peanuts
- ¼ cup parmesan (or vegan parmesan) cheese
- Optional: grilled or baked tofu
- Mix together the dressing ingredients. If using peanut butter in place of some of the oil, blend together with an immersion blender, adding small amounts of water to thin to dressing consistency.
- In a large bowl, toss together the kale, cabbage, carrots and green onions.
- Toss the greens with the dressing about 30 minutes before serving, allowing the vinaigrette to soften the texture of the kale.
- Right before serving, add the mint and cilantro and toss. Top with the chopped peanuts, vegan parmesan and tofu (if desired).