Asian Kale Salad
Servings
8Serving size
about 1 cupThis recipe can be multiplied. This salad is best chilled overnight and keeps well for 4-5 days in the refrigerator.
Ingredients
| 4 Tbsp. Sesame oil |
| 2 Tbsp. Low sodium soy sauce (or gluten free tamari sauce) |
| 1 tsp. Peanut butter, no salt added |
| 1 tsp. Rice Vinegar |
| 1/2 tsp.. Honey |
| 1/4 tsp. Cayenne pepper |
| 1 ounce Parmesan cheese (grated) |
| 8 ounces Kale, raw (remove center stem and chiffonade) |
| 1 cup chopped Fresh parsley (remove stems and coarsely chop) |
| 5 large Green onions (thinly sliced crosswise) |
| 1/2 cup Dry roasted peanuts (coarsely chopped) |
Instructions
Whisk until smooth.
Place the kale, parsley, onions and peanuts in a large bowl.
Add the dressing and toss well to coat.
Chill well before serving.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This Asian Kale Salad may be one of the easiest recipes you ever make.
The best part is that the recipe makes 8 servings and the salad gets better on the second day. The flavors infuse into the kale and the saltiness and sweetness provide a great balance to the bitter kale and parsley and the aromatic spice.
Serve this with a simple piece of fish for a great lunch or take the salad to your next pot luck dinner.