Kale, Cabbage and Mint Salad with Peanut Dressing
For those of you who don't think a green salad can be satisfying and satiating, this is a must-try.Katie Workman cabbage, healthy, salad, salad dressing
Serving Size: Serves 4
Oh, for those of you who don’t think a green salad can be satisfying and satiating, this is a must-try. It’s is the opposite of a light and fluffy pile of leaves. The lettuces are dense and crunchy, and the dressing is thick. You can add a bit more hot water if you want to thin it out some. It’s a stick to your ribs salad…. which is a funny thing to say about a greens salad.
This peanut dressing is super versatile—you can toss it with any number of vegetables for a salad, or drizzle it over simply steamed or roasted vegetables, like butternut squash, cauliflower or broccoli. And you can also toss it with pasta—regular old boxed pasta, or Asian noodles. Use brown sugar instead of the honey of you prefer.
You can use other lettuces here, and as you can see from the mix of kale and cabbage, a blend gives the salad additional interest and texture. Spinach is another good possibility subbed in or the kale, or romaine and iceberg are also possibles. The cabbage definitely holds its own against the dressing, in a rugged slaw like way, and you can use any kind of kale you want—I like to use baby kale or (as in the photos) thinly sliced lacinato kale. The spicy bite of some arugula would be nice, or the bitterness of some frisee, or mizuna.For those of you who don't think a green salad can be satisfying and satiating, this is a must-try.Click To Tweet
Don’t be tempted to use delicate leafy greens like Boston or bibb lettuce—they won’t stand up to the dressing. And absolutely no on the dainty mesclun.
The mint adds brightness against the earthy richness of the peanut butter. If you happen to have some Thai basil on hand (which is surely not a regular thing in my kitchen), use that instead of the mint, or sub in half.
Serve Kale, Cabbage and Mint Salad with Peanut Dressing with:
- Roasted Chicken Thighs
- Simple Asian Salmon
- Asian Baby Back Ribs
- 15-Minute Hoisin Shrimp
- Mongolian Beef
For the Peanut Dressing
- ½ cup creamy peanut butter
- ¼ cup hot water
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- ½ teaspoon chili paste or ½ to 1 teaspoon dried chili flakes
- 1 tablespoon honey
- ½ teaspoon minced garlic
For the Salad
- 4 cups slivered cabbage preferably Napa
- 4 cups slivered kale
- ½ cup mint leaves
- 1 cup thinly sliced radishes
- Put the peanut butter, water, soy sauce, lime juice, chili paste, honey and garlic in a food processor or blender and process until smooth.
- In a large bowl combine the spinach, cabbage, mint leaves and radishes. Drizzle over the dressing and toss.