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.
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.
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!Print
Roasted Peanut Kale Salad! A healthy, vegan and gluten free that mimics South Beverly Grill’s version.
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
- 4–5 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
- Whisk all the dressing ingredients together until an emulsion forms, set aside.
- 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.
- Top with chopped peanuts and serve.