HOUSTON'S KALE SALAD WITH PEANUT DRESSING
Based on the delicious side at the Houston's restaurant chain.
Provided by Anna-Marie Walsh
Time 10m
Number Of Ingredients 18
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
HILLSTONE KALE SALAD RECIPE
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
- Enjoy!
Nutrition Facts : Calories 553 kcal, ServingSize 1 serving
HOUSTON'S-STYLE KALE SALAD
This 41-year-old restaurant chain added its Asian kale salad to the menu about five years ago-just as kale started taking over the country-and now the dish is a cult favorite. The restaurant goes by 15 different names in 12 states (you may know it as Hillstone or Bandera) and not every location sells the salad, but diners who taste it tend to become obsessed.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 12
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.
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- For the salad, remove the large center “vein” from the kale leaves. Pulse the leaves in a food processor until they are chopped fine, but not so much that they turn to mush.
- Roughly chop the cabbage and place in the food processor. Pulse until chopped fine, again being careful not to overdo it.
- Combine the cabbage and kale in a large bowl, then stir to combine. Add the cilantro, scallions, and peanuts, then stir again.
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- Preheat outdoor grill or grill pan over medium-high heat. Place chicken between a piece of plastic wrap or parchment and pound to an even thickness. Season with salt and pepper. Grill for 5-6 minutes, turn and grill for an additional 5-6 minutes more, or until chicken is cooked through. Allow chicken to rest for 5 minutes, then slice thin.
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