Kale Salad With Roasted Peanut Dressing Food

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KALE SALAD WITH PEANUT VINAIGRETTE



Kale Salad with Peanut Vinaigrette image

Provided by Valerie Bertinelli

Categories     side-dish

Time 45m

Yield 4 appetizers or 2 main courses

Number Of Ingredients 15

1/4 cup creamy natural peanut butter
1/4 cup rice wine vinegar
2 tablespoons honey
1/4 teaspoon toasted sesame oil
1/4 cup canola oil
Kosher salt
One 15-ounce can garbanzo beans, drained and rinsed under cold water
1 tablespoon extra-virgin olive oil
Kosher salt
1 cup shredded carrots
4 breakfast radishes, thinly sliced
1 bunch Tuscan kale, cut into 1-inch pieces (about 5 packed cups)
1 Persian cucumber, sliced into half-moons
1 red bell pepper, cut into bite-size pieces
1/4 cup lightly salted, dry-roasted peanuts

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



Kale Salad with Peanut Dressing image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

1/4 cup creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 tablespoon water
1 tablespoon sugar
2 bunches Tuscan kale, thinly sliced
3/4 cup frozen shelled edamame, thawed
7 radishes, thinly sliced
1/2 cup chopped salted peanuts, plus more for garnish
Black sesame seeds, for garnish

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.

KALE SALAD WITH PEANUT DRESSING



Kale Salad with Peanut Dressing image

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

¾ cup peanut oil
¼ cup rice wine vinegar
2 tablespoons lemon juice
2 tablespoons honey
2 tablespoons soy sauce
2 teaspoons garlic powder
2 teaspoons ground black pepper
1 tablespoon dry mustard
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 teaspoon water
½ teaspoon sesame oil
2 ½ cups finely shredded curly kale
¾ cup finely chopped dry-roasted unsalted peanuts
10 tablespoons finely grated Parmesan cheese
½ cup dry-roasted peanuts
¼ cup finely chopped cilantro leaves and stems
10 fresh mint leaves, chopped

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 SALAD WITH PEANUT SAUCE



Kale Salad With Peanut Sauce image

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

3 bunches kale
1/4 cup crunchy peanut butter
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
1 pinch salt
2 tablespoons brown rice syrup or 2 tablespoons honey
1/4 cup seasoned rice vinegar
2 tablespoons soy sauce
1 pinch cayenne pepper
1/2 red onion
chopped peanuts

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.

KALE SLAW WITH PEANUT DRESSING



Kale Slaw With Peanut Dressing image

Delicious and nutritious, raw kale pairs with carrots and a vinegary peanut dressing here. Everyone loves this, even the non-vegetable, non-kale folks. It's always a pot-luck or BBQ favorite.

Provided by oishieats

Categories     Vegetable

Time 40m

Yield 12 serving(s)

Number Of Ingredients 7

2 bunches kale, washed, center ribs removed, and sliced very finely
2 carrots, grated
1/4 cup vegetable oil
1/4 cup peanuts
1/4 cup apple cider vinegar
2 tablespoons brown sugar
salt

Steps:

  • 1. Blend oil, peanuts, vinegar, and sugar in a blender or food processor.
  • 2. Add salt to taste.
  • 3. Place kale and carrots in a bowl and pour peanut sauce over.
  • 4. Massage sauce into kale and carrots.
  • 5. Top with additional whole peanuts if you like.

Nutrition Facts : Calories 88.1, Fat 6.3, SaturatedFat 0.8, Sodium 22.9, Carbohydrate 7.1, Fiber 1.2, Sugar 2.9, Protein 2

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