Asian Kale Salad
Serves: 4 | Prep time: 5 minutes | Cook time: 30 minutes
Ingredients:
- 8-10 curly or Toscana kale leaves (no stems), finely cut
- 135g green cabbage, shredded
- 10 mint leaves, chiffonade chopped
- 1 bunch fresh coriander leaves and stems, finely chopped
- 115g dry-roasted, unsalted peanuts, finely chopped
- 40g whole dry-roasted peanuts
- 45g Parmesan cheese, finely grated
Dressing:
- 170ml peanut oil
- 120ml rice wine vinegar
- 2 lemons, juiced
- 1 tbsp honey
- 2 Tbsp. black pepper
- 1 1/3 Tbsp. dry mustard
- 1 Tbsp. Worcestershire sauce
- 3 Tbsp. soy sauce
- 1 Tbsp. sesame oil
- 2 cloves garlic, minced
Instructions:
- Combine dressing ingredients and blend well.
- Place greens in a bowl with peanuts. Toss well with dressing and let sit for 30 minutes to allow flavours to blend.
Recipe Credit: Doug Farrar