Crispy Kale + Cabbage Superfood Salad with Peanut Dressing

If you’ve ever been to Hillstone’s (aka Houstons) and ordered their kale salad, you know what I mean when I say its amaaaazing! I started making my own copy-cat version of their salad at home just a few years ago and I’ve recently updated it and added a few of my favorite things to it and it turned out wonderful!

It’s not your typical kale salad, you guys! Its loaded with allll the goods - crispy purple cabbage, mint, sliced apples, parmesan pumpkin seeds and more! Its got a tangy asian inspired taste. The asian inspired peanut dressing ALONE is incredible but when you add all these goodies togther its like a mouth explosion. I honestly never thought I’d say that about K A L E but I guess I’ve come a long way on my real foods journey.

When you massage oil and vinegar into kale for a few minutes when prepping your salad, it takes away that bitter flavor that you think of when you think of kale. It’s basically the secret to making kale taste delicious.

So without further ado, I’m gonnna break it down for you. Here’s what you need and how to make this delicious and nutritious side dish. By the way, you’ll totally blow people away if you bring this to your next gathering or potluck.

INGREDIENTS:

FOR THE SALAD:

• 4 cups of chopped kale (dino kale or lachionato kale is fine)

• 1 cup thinly sliced cabbage (you can use purple or green)

• 1 red apple (grated or cut into thin strips)

• 3 scallions chopped

• 1/4 cup chopped mint

• 3/4 cup parmesan cheese

• 1/2 cup pumpkin seeds

• 1/4 cup peanuts (toasted and diced finely)

FOR THE DRESSING:

2 & 1/2 tbsp rice wine vinegar

• 2 tbsp sesame oil

• 2 tbsp agave or honey

• 2 tbsp peanut butter or sunflower seed butter

• 2 tbsp extra virgin olive oil

• 1 tbsp coconut aminos (alternatively you could use soy sauce)

• a pinch of cayenne pepper

• a pinch of sea salt

INSTRUCTIONS:

1. Wash, destem, chop and dice all your veggies. Place your kale and cabbage in a large salad bowl and set aside. Set aside the parmesan cheese, peanuts, pumpkin seeds, mint, scallions and apples for the end.

2. You can roast your peanuts for a few minutes in a stainless steal pan over medium heat (no oil necessary)

3. Next, grab a medium bowl to make the dressing. Add the rice wine venegar, sesame oil, agave, peanut butter, EVOO, coconut amnos and a dash of salt and cayanne pepper and whisk together.

4. Pour 1/2 of the dressing over the kale and cabbage and massage it well with your fingers. Now let it sit for about 5-8 minutes to help take out some of the bitterness of the kale.

5. Once it has set for a few minutes, add your parmesan cheese, apples, peanuts, pumpkin seeds, mint and scallions to the top and toss.

6. When you’re ready to serve, add the remaining dressing and toss it all together.

Enjoy!!

-ASHLEY