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Crunchy Emerald Kale Salad with Peanut Vinaigrette

This emerald kale salad with peanut vinaigrette is a copycat of the Houston's emerald kale salad! It's so crunchy and flavorful, savory and nutty. It's addictive and a fantastic base for chicken, steak, shrimp or beans.
5 from 31 votes
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Ingredients

kale salad

  • 6 cups shredded green kale (tuscan or curly both work)
  • 4 cups shredded green cabbage (I like napa or savoy the best)
  • 4 green onions, thinly sliced
  • ½ cup chopped fresh cilantro
  • ½ cup finely grated parmesan cheese
  • ½ cup roasted, salted peanuts, chopped
  • lime wedges, for spritzing

peanut vinaigrette

  • 1 tablespoon apple cider vinegar
  • 1 tablespoons freshly squeezed lime juice
  • 2 teaspoons dijon mustard
  • 1 teaspoon honey
  • kosher salt and pepper
  • pinch of crushed red pepper flakes
  • cup roasted peanut oil

Instructions 

  • Combine the shredded kale and cabbage in a large bowl. Drizzle on ¼ cup of the peanut vinaigrette and use your (clean!) hands to massage the dressing into the kale and cabbage, doing so for a minute or 2. Let the kale sit for 5 minutes.
  • After it sits, toss in the green onions, cilantro and parmesan. Toss well. Add in the peanuts. Drizzle on more dressing if needed. Serve and spritz with fresh lime right before eating.

peanut vinaigrette

  • Whisk together the vinegar, lime juice, dijon and honey with a pinch of salt and pepper. Whisk in a pinch of pepper flakes. Slowly stream in the roasted peanut oil while whisking constantly. This stores great in the fridge for a few days, just shake/mix well before using.

Notes

slightly adapted from food network
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