Best 5 Kale Salad With Roasted Peanut Dressing Recipes

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.

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 DRESSING

Steps:

• Preheat the oven to 400 degrees F.
• Put the garlic cloves on a piece of foil and fold to wrap up. Put on a small baking sheet and roast until the garlic is completely softened and just beginning to brown, about 25 minutes. Carefully unwrap the foil and let cool.
• When the garlic is cool enough to handle, peel the skins and transfer the cloves to a blender. Add the mayonnaise, lemon juice, Dijon, honey, anchovy, 1/2 teaspoon salt and a few cracks of black pepper and puree until smooth. With the blender running, stream in the olive oil until well combined and emulsified. Add the Parmesan and pulse just to combine.
• Pour about 1/2 cup of the dressing into the bottom of a large mixing bowl. Add the kale and drizzle the top with another 1/2 cup of dressing. Using your hands, massage the dressing into the kale, coating all the pieces. Refrigerate for at least 30 minutes and up to 1 hour. Taste and season with additional salt, pepper or more dressing before serving.

HOUSTON'S-STYLE KALE SALAD

Steps:

• Make the dressing: Whisk the vinegar, mustard, sugar, cayenne, 1/4 teaspoon salt and a few grinds of black pepper in a large bowl. Slowly drizzle in the peanut oil, whisking constantly.
• Make the salad: Add the kale and cabbage to the bowl; toss and massage with your hands until the kale softens, about 1 minute. Add the peanuts, cilantro and scallions and toss to combine. Season with salt and pepper.

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.