Houston's-Style Kale Salad
This salad is perfection. Original recipe found here.
For the Dressing:
1 tablespoon rice vinegar
1 tablespoon honey dijon mustard
1 teaspoon sugar
2 pinches cayenne pepper
Kosher salt and freshly ground black pepper
1/3 cup roasted peanut oil
For the Salad:
8 cups chopped curly kale leaves (from one 10-ounce bunch)
1 1/2 cups finely shredded green cabbage (about 1/4 small head)
3/4 cup roasted salted peanuts, finely chopped
3/4 cup fresh cilantro
4 scallions, sliced (green parts only)
Kosher salt and freshly ground pepper
Other add-on’s - sardines, grilled salmon, avocado
Directions
Make the dressing: Whisk the vinegar, mustard, sugar, cayenne, 1/4 teaspoon salt and a few grinds of black pepper in a large bowl. Slowly drizzle in the peanut oil, whisking constantly.
Make the salad: Add the kale and cabbage to the bowl; toss and massage with your hands until the kale softens, about 1 minute. Add the peanuts, cilantro and scallions and toss to combine. Season with salt and pepper.
