Ingredients
– 1 large bunch curly kale or 2 medium bunches lacinato kale (about 8 oz / 225 g) stems removed
– 3 cups shredded savoy cabbage (about ½ small head)
– ¼ tsp fine sea salt (for massaging the greens)
– ¾ cup dry-roasted peanuts, finely chopped (about 75 g)
– ⅓ cup fresh mint leaves, roughly chopped (about 10 g)
– ⅓ cup fresh cilantro
– 2 tsp toasted sesame oil (about 10 ml)
– 2 tsp Dijon mustard (about 10 ml)
– 1 tsp honey (about 5 ml)
– ¼ tsp fine sea salt (for the dressing)
– ⅛ tsp ground cayenne pepper
– 1-2 cups diced cooked rotisserie chicken, shrimp, tofu, steak, pork, or beans (optional protein)
Notes
🌿 Massage the kale with salt first; this softens the leaves and reduces bitterness.
🥜 If you have a peanut allergy, swap the peanuts and peanut butter for toasted almonds and almond butter.
🔥 Double the dressing batch and store leftovers in the fridge for up to 3 days; it works great on grain bowls or roasted veggies.
- Prep Time: 35 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No‑Cook
- Cuisine: Fusion
- Diet: Omnivore
Nutrition
- Serving Size: 1 bowl (approx 300 g)
- Calories: 250
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 70 mg