Easy Hillstone Kale Salad Recipe
A crunchy, restaurant-quality kale salad is created with fresh herbs, peanut dressing, and Parmesan cheese.
Ingredients
For the Salad:
- 4 cups lacinato kale also called dinosaur kale, finely chopped into thin ribbons
- 2 cups green cabbage finely shredded (angel hair coleslaw mix works perfectly)
- 1/4 cup fresh cilantro chopped
- 1/4 cup fresh mint leaves chopped
- 2 green onions scallions, thinly sliced
- 1/2 cup roasted salted peanuts finely chopped
- 1/2 cup freshly grated Parmesan cheese from the refrigerated section
- Sea salt to taste
- Fresh lime wedges for serving
For the Peanut Vinaigrette:
- 1/2 cup roasted peanut oil or substitute: 1/4 cup peanut butter + 1/4 cup neutral oil
- 2 tablespoons toasted sesame oil
- 3 tablespoons apple cider vinegar or rice wine vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 3 teaspoons soy sauce or tamari for gluten-free
- 1/4 teaspoon cayenne pepper optional
- Freshly ground black pepper to taste
- Red pepper flakes a small pinch
Instructions
Step 1: Prepare the Dressing
- First, the vinaigrette needs to be created before assembling the salad. In a mason jar or small bowl, the vinegar, Dijon mustard, honey, soy sauce, and black pepper are combined. Next, a pinch of red pepper flakes and cayenne pepper is whisked in for subtle heat.
- Slowly, the roasted peanut oil is streamed in while whisking constantly. This technique helps the dressing become thick and emulsified. The jar can be sealed and shaken vigorously for 30 seconds as an alternative method. The dressing is set aside while the salad components are prepared.
Step 2: Prep the Greens
- The kale stems are removed, and the leaves are chopped into thin, bite-sized ribbons. Similarly, the green cabbage is shredded finely using either a knife or a food processor. Both the kale and cabbage are placed into a large mixing bowl.
Step 3: Massage the Greens
- This crucial step cannot be skipped. About 1/4 cup of the peanut vinaigrette is drizzled over the kale and cabbage mixture. Using clean hands, the dressing is gently massaged into the greens for 1-2 minutes. During this process, the kale fibers are broken down, making them more tender and easier to digest. The bitterness is also reduced significantly.
- A generous pinch of sea salt is added, and the greens are massaged again briefly. The bowl is allowed to rest for 5 minutes, which lets the kale wilt slightly and absorb the flavors.
Step 4: Add the Fresh Elements
- After the resting period, the chopped cilantro, mint, and sliced green onions are tossed into the bowl. These fresh herbs bring brightness and aromatic complexity to the salad. The mixture is tossed well to distribute everything evenly.
Step 5: Incorporate the Crunch
- The finely chopped peanuts are added next, followed by the freshly grated Parmesan cheese. Another drizzle of the peanut vinaigrette is applied—about 2-3 tablespoons more—depending on personal preference. Everything is tossed thoroughly until each leaf is coated.
Step 6: Final Touches and Serve
- The finished salad is tasted and adjusted with additional salt, pepper, or dressing as needed. It is piled high on serving plates and garnished with extra Parmesan cheese and whole peanuts. Fresh lime wedges are served on the side for an optional bright, citrusy squeeze just before eating.