Description
This is a stick-to-the-ribs kind of salad, and I’m all for it! A hearty kale chicken salad with crunchy cabbage, fresh herbs, roasted peanuts, and a creamy chili-peanut dressing. Perfect for meal prep or dinner.
Ingredients
For the salad:
- 1 large bunch Lacinato kale (about 12-14 oz.), stripped from stems and finely sliced
- 3 cups Savoy cabbage (about 1/2 small head), finely shredded (Napa works too)
- 1 cup red cabbage, finely shredded
- 1/2 teaspoon kosher salt
- 1/2 cup fresh basil, thinly sliced
- 1/3 cup fresh cilantro, roughly chopped
- 1/4 cup fresh mint leaves, thinly sliced
- 1/2 cup thinly sliced red onion
- 3 cups shredded chicken (breast or dark, grilled or rotisserie)
- 3-4 radishes, cut in matchsticks
For the dressing:
- 2 tablespoons rice vinegar
- 2 tablespoons peanut butter (smooth or crunchy, whatever you love)
- 1 garlic clove, finely minced
- 2 tablespoons roasted peanut oil (or toasted sesame oil)
- 1 tablespoon white miso paste
- 2 teaspoons chili crisp (or to taste)
- 1/2 cup dry-roasted peanuts, chopped (save some for garnish)
Instructions
In a large salad bowl, add the kale, cabbages and salt. Using your fingertips, massage and squeeze the greens until they begin to get tender. It will soften and become darker in color. Add the remaining salad ingredients to the bowl.
In a small bowl, whisk the dressing ingredients until smooth. If it’s really thick (all peanut butters are a bit different), add a little hot water to thin it out. Taste and adjust any seasoning as necessary, but remember there’s already some salt on the greens. Add some more spice or vinegar as needed until you love it.
Pour some of the dressing over the kale mixture to toss and combine well; you can always add more, but you can’t take it away. Toss, toss, toss. Sprinkle with the chopped peanuts and serve.
Notes
- Lacinato Kale goes by many names: Dinosaur, Tuscan, Cavolo Nero, Black, and Italian Kale. It’s lumpy and bumpy, with a nice sweetness, and I just love it!
- You may leave out the cilantro. Just be sure to add more of the mint and basil
- Chili crisp is an Asian condiment widely available in many shops. I really like the Mr. Bing brand (available at Lakewinds Co-op); it’s a mix of fruity and smoky peppers, with just the right amount of zing for me, and it’s got a good crunch. You could use Sriracha sauce too. There are tons of brands; use your favorite
- Regular peanut oil is for cooking and has no flavor. Toasting the nuts brings out all the deliciousness. If you can’t find Roasted Peanut Oil, use toasted sesame oil