Nourishing Kale Peanut Salad
Roasted Kale Peanut Salad! A healthy, vegan, and gluten-free kale salad that mimics South Beverly Grill’s version.
This kale peanut salad recipe comes to you courtesy of our recent LA trip, a salad we both loved at South Beverly Grill. Ribbons of kale and cabbage tossed with a slightly spicy roasted peanut vinaigrette.
If kale had a partner in crime, it might be this dressing. Perfect for meal prep or days when you want to ensure you’re getting your vegetables in, this kale peanut salad is hearty and delicious.
As a Registered Dietitian, I’m a huge fan of kale and eat it often. Though, I know that not everyone enjoys it as much as I do.
Thankfully, this kale peanut salad is one for kale-haters. The trick is massaging the dressing into the ribbons of kale and cabbage and letting that sit for a few minutes before eating. This tenderizes the kale, making for a more pleasant mouth feel. You’ve gotta try it, especially if you don’t think you like kale salads!
How to Make Kale Peanut Salad
Make the Dressing
Whisk together the ingredients for the dressing: peanut oil, toasted sesame oil, rice wine vinegar, maple syrup or honey, soy sauce, cayenne pepper or red pepper flakes, and a pinch of salt and pepper.
Assemble the Greens
Combine the kale and cabbage together and add in 1/4 cup of the dressing. Massage the dressing into the kale to soften. Let sit for 15 minutes in the fridge.
Toss with Peanuts
Toss the salad with chopped roasted peanuts and enjoy! This one makes a great side dish or full lunch.
Substitution Notes
The key to this recipe is massaging the kale leaves with the dressing. I like the texture of curly kale, but you can use other types of kale as well, like lacinato or dinosaur kale or purple kale.
The fresh herbs of cilantro, parsley and mint really make the salad and I don’t recommend omitting them. However, you can use just one or two if you’d like. This kale peanut salad is great in the summer when your herb garden is full and it’s easy to grab a handful or two of fresh herbs!
You can also add in other vegetables as well. Red bell pepper, finely chopped broccoli or shredded carrots would be pretty in this kale peanut salad. You can also top with cooked protein of choice, like quinoa, my air fryer tofu or my crispy tofu cubes.
More Kale Recipes
- Tuscan Kale Soup
- Kale Pasta with Butternut Squash
- Kale Caesar Salad
- Ranch Kale Salad with BBQ Tofu
- 15 Healthy Kale Soups
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Roasted Peanut Kale Salad
Ingredients
Roasted Peanut Dressing
- 1/3 cup peanut oil
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon maple syrup or liquid sweetener
- 1 tablespoon soy sauce
- 1/8 teaspoon cayenne pepper
- pinch salt/pepper
Salad
- 4-5 cups curly leaf kale, sliced into ribbons
- 1 cup shredded green cabbage
- 3 tablespoons chopped fresh mint
- 3 tablespoons chopped cilantro
- 3 tablespoons chopped parsley
- 1 scallion, thinly sliced
- 3 tablespoons roasted peanuts, chopped
Instructions
- Whisk all the dressing ingredients together until an emulsion forms, set aside.
- Combine all ingredients for the salad, except the peanuts. Add 1/4 cup of the dressing and, using your washed hands, massage into the kale and cabbage. If you need more dressing, add 1-2 tablespoons at a time until dressed. Let sit for 15 minutes in the refrigerator so the flavors can combine.
- Top with chopped peanuts and serve.