Best 6 Kale Salad With Peanut Dressing Recipes

Indulge in a symphony of flavors with our kale salad featuring a delectable peanut dressing. This vibrant dish is a culinary masterpiece that combines the earthy notes of kale with a medley of textures and tastes. The creamy avocado, crunchy bell pepper, and sweet cranberries add depth and dimension to every bite. Dressed in a luscious peanut sauce made with creamy peanut butter, tangy rice vinegar, and a hint of ginger, this salad is a delightful balance of sweet, savory, and tangy flavors. It's a perfect side dish or a light and refreshing main course that will tantalize your taste buds. The article also includes a refreshing cucumber salad with a tangy dressing, a hearty quinoa salad with roasted vegetables, and a zesty lemon-herb dressing. These recipes offer a delightful array of flavors and textures, making them perfect for any occasion.

Let's cook with our recipes!

HOUSTON'S KALE SALAD WITH PEANUT DRESSING

Houston's Kale Salad with Peanut Dressing image

Based on the delicious side at the Houston's restaurant chain.

Provided by Anna-Marie Walsh

Time 10m

Number Of Ingredients 18

Ingredients

3/4 cup Peanut oil
1/4 cup rice wine vinegar
2 tablespoons lemon juice
1 tablespoon honey
2 teaspoon black pepper
1 tablespoon dry mustard
1 teaspoon Worcestershire sauce
2 tablespoons soy sauce
1/2 teaspoon sesame oil
1 teaspoon water
2 teaspoons garlic powder
2 1/2 cups curly kale, chopped into bite sized pieces
1 1/2 cups shredded green cabbage
10 mint leaves, chiffonade
1/4 of a bunch of fresh cilantro leaves, finely chopped
3/4 cup unsalted dry roasted peanuts, finely chopped
1/2 cup whole dry roasted peanuts
1/2 cup fresh grated parmesan cheese

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.

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

KALE SALAD WITH PEANUT DRESSING

Kale Salad with Peanut Dressing image

Kale is healthy for you but tends to be strong in flavor. This salad with the peanut dressing cuts down the strong taste of kale. Key is not to overly saturate the salad with the dressing. I squeeze out excess dressing.

Provided by lrlake

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 18

Ingredients

¾ cup peanut oil
¼ cup rice wine vinegar
2 tablespoons lemon juice
2 tablespoons honey
2 tablespoons soy sauce
2 teaspoons garlic powder
2 teaspoons ground black pepper
1 tablespoon dry mustard
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 teaspoon water
½ teaspoon sesame oil
2 ½ cups finely shredded curly kale
¾ cup finely chopped dry-roasted unsalted peanuts
10 tablespoons finely grated Parmesan cheese
½ cup dry-roasted peanuts
¼ cup finely chopped cilantro leaves and stems
10 fresh mint leaves, chopped

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.

Nutrition Facts : Calories 509.6 calories, Carbohydrate 18 g, Cholesterol 7.3 mg, Fat 45.7 g, Fiber 3.5 g, Protein 12.4 g, SaturatedFat 8.2 g, Sodium 938.7 mg, Sugar 7.6 g

KALE SALAD WITH PEANUT VINAIGRETTE

Kale Salad with Peanut Vinaigrette image

Provided by Valerie Bertinelli

Categories side-dish

Time 45m

Yield 4 appetizers or 2 main courses

Number Of Ingredients 15

Ingredients

1/4 cup creamy natural peanut butter
1/4 cup rice wine vinegar
2 tablespoons honey
1/4 teaspoon toasted sesame oil
1/4 cup canola oil
Kosher salt
One 15-ounce can garbanzo beans, drained and rinsed under cold water
1 tablespoon extra-virgin olive oil
Kosher salt
1 cup shredded carrots
4 breakfast radishes, thinly sliced
1 bunch Tuscan kale, cut into 1-inch pieces (about 5 packed cups)
1 Persian cucumber, sliced into half-moons
1 red bell pepper, cut into bite-size pieces
1/4 cup lightly salted, dry-roasted peanuts

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

Kale Salad with Peanut Dressing image

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 tablespoon water
1 tablespoon sugar
2 bunches Tuscan kale, thinly sliced
3/4 cup frozen shelled edamame, thawed
7 radishes, thinly sliced
1/2 cup chopped salted peanuts, plus more for garnish
Black sesame seeds, for garnish

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.

KALE SLAW WITH PEANUT DRESSING

Kale Slaw with Peanut Dressing image

An untraditional take on coleslaw, this salad has thinly sliced kale tossed with crunchy bell pepper and carrot slices. The slaw is finished with a salty peanut dressing and adds a fresh, vibrant note to your barbecue plate.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

2 large bunches curly kale, center ribs discarded, very thinly sliced crosswise (about 10 cups)
1 yellow, orange, or red bell pepper, ribs and seeds removed, halved crosswise and thinly sliced lengthwise
2 carrots, thinly sliced crosswise
1/2 cup vegetable oil
1/4 cup cider vinegar
1/4 cup salted peanuts, plus 1/4 cup salted peanuts, coarsely chopped
2 tablespoons packed light-brown sugar
1/2 teaspoon coarse salt

Steps:

Toss kale, bell pepper, and carrots in a large bowl.
Puree vegetable oil, cidervinegar, salted peanuts,light-brown sugar,and coarse salt in a blenderuntil smooth.
Pour dressing over vegetables just beforeserving. Sprinkle with salted peanuts,coarsely chopped.

KALE SALAD WITH PEANUT SAUCE

Kale Salad With Peanut Sauce image

I eat this salad at M Cafe de Chaya every time I have a chance; this is my attempt to recreate the recipe here with help from a lot of internet searching- I found a video of the chef making this recipe on a blog. The amounts are very approximate; I haven't tested this at home yet.

Provided by the stick

Categories Salad Dressings

Time 12m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 bunches kale
1/4 cup crunchy peanut butter
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
1 pinch salt
2 tablespoons brown rice syrup or 2 tablespoons honey
1/4 cup seasoned rice vinegar
2 tablespoons soy sauce
1 pinch cayenne pepper
1/2 red onion
chopped peanuts

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.

Tips:

To save time, use pre-chopped kale or buy a bag of baby kale.
If you don't have peanut butter, you can use another nut butter, such as almond butter or cashew butter.
Feel free to add other vegetables to the salad, such as shredded carrots, bell peppers, or edamame.
If you like a spicier dressing, add a pinch of cayenne pepper or red pepper flakes.
For a sweeter dressing, add a tablespoon of honey or maple syrup.
Serve the salad immediately or store it in the refrigerator for up to 3 days.

Conclusion:

This kale salad with peanut dressing is a delicious and healthy way to get your daily dose of greens. It's packed with nutrients, including vitamins A, C, and K, and it's also a good source of fiber and protein. The peanut dressing is creamy and flavorful, and it perfectly complements the kale. This salad is a great option for lunch, dinner, or a side dish.