Houston’s Kale Salad with Peanut Vinaigrette

Houston’s is a fine establishment. I could eat there any day of the week. With their versatile and rich menu, nothing on the menu is off limits to me…however, my favorite thing the restaurant has ever produced is this Kale Salad. It is out of the this world. The flavors and textures go together so well, and give you the most refreshing bite of salad. I decided to do my own deconstruction, followed by a reconstruction, of the salad. Here is the outcome.

INGREDIENTS:

Salad

1 bunch Kale (flat leaf)
1 cup shredded green cabbage
1 cup shredded red cabbage
1/4 bunch cilantro – finely chopped
2 scallions – finely sliced
1/4 cup fresh mint – finely chopped

Vinaigrette

1/3 cup peanut oil
1 tablespoon soy sauce or Tamari (GF)
2 teaspoons sesame oil
2 teaspoons rice vinegar
2 tablespoons honey
pinch of salt and pepper

Topping

1 cup [roughly] chopped peanuts  (I like roasted and UNsalted)
DIRECTIONS:

Finely slice the kale leaves, discarding the stems.

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Using a mandolin, set to the thinnest setting, shred the cabbages.

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Finely slice the scallions and chop the mint and cilantro.

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In a large salad bowl, combine the prepared “salad” ingredients.

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In a blender (or a tall bowl, if you are using an immersion blender) combine the “dressing” ingredients and proceed to blend/mix, on HIGH, for about 2 minutes. Once the dressing is smooth, toss it in with the salad.

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Top the salad with chopped peanuts, once ready for serving.

 

TIP: I like to individually top each plate of salad, instead of throwing the peanuts on top of the salad bowl. This could cause peanuts to get soggy, if you’re not consuming the salad right away..

  • Do you tried to use Jalapenos? I know that is one of the ingredients.