July 11, 2013
Roasted Peanut Kale Salad

Maybe I’m in a recipe rut, but imitation is the sincerest form of flattery, right?

This salad idea comes to your courtesy of our recent LA trip, a salad we both loved at South Beverly Grill. Ribbons of kale, cabbage, and tossed with a slightly spicy roasted peanut vinaigrette. If kale had a partner in crime, it might be this dressing.
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Ive spoken before of the woes of BL’s taste-buds. As someone who hasn’t met a spice she didn’t like, BL prefers the acronym “KISS” for my dishes. That’s right, keep it simple… stupid.

The silver lining of our relationship is that when he does like something, I know I’ve created a winner. He’s never been shy about his dislike for kale, but ended up eating more than his share of this salad.
Did I recreate it the night we returned to increase more kale in his diet? Likely. I am an RD after all. Make this for your kale haters and watch them turn.

Roasted Peanut Kale Salad! A healthy, vegan and gluten free that mimics South Beverly Grill's version. Kale and cabbage salad tossed with a roasted peanut dressing. Roasted Peanut Kale Salad! A healthy, vegan and gluten free that mimics South Beverly Grill's version. Kale and cabbage salad tossed with a roasted peanut dressing.

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

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Roasted Peanut Kale Salad

  • Author: Alex Caspero MA, RD

Description

Roasted Peanut Kale Salad! A healthy, vegan and gluten free that mimics South Beverly Grill’s version.


  • Author: Alex Caspero MA, RD
  • Author: Alex Caspero MA, RD
Scale

Ingredients

Roasted Peanut Dressing:

  • 1/3 cup peanut oil
  • 2 tbsp. toasted sesame oil
  • 2 tbsp. rice wine vinegar
  • 1 tbsp. maple syrup or liquid sweetener
  • 1 tbsp. soy sauce
  • 1/8 tsp. cayenne pepper
  • pinch salt/pepper

Salad:

  • 45 cups curly leaf kale, sliced into ribbons
  • 1 cup shredded green cabbage
  • 3 tbsp. chopped fresh mint
  • 3 tbsp. chopped cilantro
  • 3 tbsp. chopped parsley
  • 1 scallion, slivered
  • 3 tbsp. peanuts, toasted

Instructions

  1. Whisk all the dressing ingredients together until an emulsion forms, set aside.
  2. Combine all ingredients for the salad, except the peanuts. Add 1/4 cup of the dressing and, using your washed hands, massage into the kale and cabbage. If you need more dressing, add 1-2 tbsp. at a time until dressed. Let sit for 15 minutes in the refrigerator so the flavors can combine.
  3. Top with chopped peanuts and serve.

did you make this?

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

9 comments
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  1. OMG! He cleaned his plate and asked for the salad to be on our regular rotation. WooHoo! I then informed him that it was kale and cabbage and he said “I guess I like it now! I’ll have to investigate more of your recipes. This one was out of the park!

    • So happy to hear! I think the secret is cutting the kale into small, shredded pieces! That’s what I do with BL on foods he doesn’t like… works like a charm 😉

  2. My husband hates kale and I’m making this for him tonight. I just told him I’m making a “special” salad 😛 I tried it out for lunch and I’m hooked. So delicious!! I substituted green onion for mint and used a few teaspoons of simple syrup instead of maple syrup. I’ll let you know what my husband’s reaction is.

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