Kale Salad With Peanut Dressing Recipes

KALE SLAW WITH PEANUT DRESSING

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 AND CARROTS SALAD WITH CHILI LIME PEANUT DRESSING

Steps:

• Wash the kale, remove ribs and slice thin. Place in a bowl. Also, peel carrots, slice/shred and add to the bowl. Set aside.
• In a food processor jar, add all of the Chili Lime Peanut Dressing ingredients except salt. Pulse until pureed and smooth. If looks thick, add little more lime juice. Taste and adjust salt.
• Mix the peanut dressing into kale salad and toss well. Top with toasted peanuts. Serve or keep refrigerated until ready to serve.

KALE SALAD WITH PEANUT DRESSING

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.

SWEET POTATO, KALE & CHICKEN SALAD WITH PEANUT DRESSING

Steps:

• Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil; lightly coat with cooking spray. Set aside. Toss sweet potatoes with oil, salt and pepper in a large bowl.
• Arrange the sweet potatoes in a single layer on the prepared baking sheet. Roast, turning once, until tender and lightly browned and crispy on the outside, about 20 minutes. Set aside to cool before assembling bowls.
• Transfer 2 tablespoons peanut dressing into each of 4 small lidded containers; refrigerate for up to 4 days.
• Divide kale among 4 single-serving containers (about 1 1/2 cups each). Top each with one-fourth of the roasted sweet potatoes and 1/2 cup chicken. Seal the containers and refrigerate for up to 4 days.
• Just before serving, drizzle each salad with 1 portion of peanut dressing and toss well to coat. Top with 1 tablespoon chopped peanuts.

KALE SALAD WITH PEANUT SAUCE

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.

BEST KALE SALAD DRESSING

Steps:

• Place all the ingredients into a 2-cup mason jar.
• Shake well until the ingredients are mixed together and the dressing is creamy.

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 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.

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.