KALE SALAD WITH PEANUT DRESSING
Kale is healthy for you but tends to be strong in flavor. This salad with the peanut dressing cuts down the strong taste of kale. Key is not to overly saturate the salad with the dressing. I squeeze out excess dressing.
Provided by lrlake
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 18
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.
Nutrition Facts : Calories 509.6 calories, Carbohydrate 18 g, Cholesterol 7.3 mg, Fat 45.7 g, Fiber 3.5 g, Protein 12.4 g, SaturatedFat 8.2 g, Sodium 938.7 mg, Sugar 7.6 g
KALE SLAW WITH PEANUT DRESSING
An untraditional take on coleslaw, this salad has thinly sliced kale tossed with crunchy bell pepper and carrot slices. The slaw is finished with a salty peanut dressing and adds a fresh, vibrant note to your barbecue plate.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
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 SALAD WITH PEANUT DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
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.
CRUNCHY THAI KALE SALAD
Steps:
- Drain tofu by wrapping in a towel and pressing gently. Let rest for 5 minutes. Then unwrap, cube and toss in sesame seeds. If you don't like raw tofu, check out this "Make Tofu Taste Good" recipe! Just omit the sesame seeds so they don't burn in the oven.
- Prepare peanut sauce by whisking all ingredients together except the water. Then add in 1 Tbsp very hot water a little at a time until pourable. Taste and adjust seasonings as needed.
- Add kale to a large mixing bowl and drizzle with lime juice, toasted sesame oil and agave. Massage with hands for 1 minute to incorporate ingredients and soften the leaves.
- Add kale to serving plate or bowl and top with sliced radishes, carrot and sesame-tofu. Drizzle with peanut sauce and serve immediately. Leftovers store well, even lightly dressed. Will keep refrigerated for up to a couple of days, though best when fresh.
Nutrition Facts : ServingSize 1 serving, Calories 528 kcal, Carbohydrate 59 g, Protein 22 g, Fat 26 g, SaturatedFat 3 g, Sodium 1100 mg, Fiber 9 g, Sugar 26 g
TOFU AND KALE WITH PEANUT SAUCE
Simple, nutritious and tasty. You can use whatever greens are available: Swiss chard, beet greens, turnip greens, etc. Natural peanut butter (without hydrogenated oils) is better (for everything, not just this recipe). If you don't have a jalapeno, or don't like them, you can add some cayenne or some Tabasco sauce to the peanut sauce instead. Frying in peanut oil is key; because of its high smoke point, you can get it screaming hot, which is what is needed to get the tofu nice and crisp.
Provided by Podkayne
Categories Soy/Tofu
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slice tofu an cut into triangles, sticks, or whatever shape you like.
- Heat peanut oil until very hot.
- Fry tofu, turning until each side is brown and crisp.
- Reduce heat and add garlic, onion, and chile. Stir fry until onion is translucent.
- Add kale and stir fry until it cooks down.
- Mix peanut butter, tamari and mirin to make the peanut sauce, add to pan and heat through.
- Serve over cooked brown rice.
Nutrition Facts : Calories 359.5, Fat 27, SaturatedFat 5.3, Sodium 730.3, Carbohydrate 17.5, Fiber 4.4, Sugar 5.1, Protein 18.2
KALE SALAD WITH PEANUT SAUCE
I eat this salad at M Cafe de Chaya every time I have a chance; this is my attempt to recreate the recipe here with help from a lot of internet searching- I found a video of the chef making this recipe on a blog. The amounts are very approximate; I haven't tested this at home yet.
Provided by the stick
Categories Salad Dressings
Time 12m
Yield 6 serving(s)
Number Of Ingredients 11
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.
SWEET POTATO, KALE & CHICKEN SALAD WITH PEANUT DRESSING
These hearty kale salads hold up well for 4 days, making them perfect for meal-prep lunches. To keep the ingredients from getting soggy, dress this salad and top it with peanuts just before serving. For a delicious vegan option, swap in roasted tofu for the chicken breast (see Associated Recipes).
Provided by Carolyn Hodges, M.S., RDN
Categories Healthy Baked Chicken Breast Recipes
Time 45m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 392.8 calories, Carbohydrate 31.9 g, Cholesterol 59.5 mg, Fat 15.4 g, Fiber 5.9 g, Protein 30.4 g, SaturatedFat 2.7 g, Sodium 566.2 mg, Sugar 8 g
KALE SALAD WITH PEANUT VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 45m
Yield 4 appetizers or 2 main courses
Number Of Ingredients 15
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.
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- 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.
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- Bake the almonds until lightly golden and fragrant, 5-10 minutes. (Keep a close eye on them; nuts burn quickly.) Transfer the nuts to a small plate to cool.
- Meanwhile, combine all of the ingredients for the dressing in a food processor or blender; process until smooth and creamy.
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- Blanch in boiling water for about 2-3 minutes. Transfer the kale with a slotted spoon to a bowl full of ice water to cool it immediately.
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- De-stem, or remove the kale from the thick middle stem, then tear the leaves into bite-size pieces.
- Add all the ingredients for the sauce to a Vitamix and blend until it's smooth. Depending on the consistency of the peanut butter you use, you may need to adjust the amount of water. Start with 1/4 cup and add an additional 1/4 to thin the sauce out, but only as needed. The sauce should have a semi-thick consistency (not too thin and not too thick) so it will stick to the kale pieces.
- Pour the sauce on top of the kale pieces and gently stir everything together until all the kale pieces are evenly coated with the sauce.
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- Wash kale and dry well. Remove large, tough stems and cut or break large leaves into bite size pieces.
- Place the peanut sauce ingredients (peanut butter, garlic, ginger, vinegar, aminos, brown rice syrup, water and cayenne pepper) into a blender and blend until the mixture becomes smooth.
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- Preheat oven to 400 degrees. Toss the sweet potato with the coconut oil and place on a foil lined baking sheet. Roast for 25 minutes, or until tender.
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- Massage the dressing into the kale, using only as much as you'd like and saving any extra. Add the sweet potato and toss everything to combine. Divide the salad onto plates and top with peanuts. Enjoy.
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- Assemble your dressing first by combining all dressing ingredients in a food processor and blending until smooth.
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