CanadaSalad
Kale Salad with Peanut Dressing
Active Time: 5 minutes • Total Time: 5 minutes
Yields: 4 Servings
Ingredients
- ½ cup chunky peanut butter
- 1 ½ tablespoon unseasoned rice vinegar
- 1 tablespoon tamari or soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon peeled, finely grated fresh ginger
- 2 clove minced organic garlic
- 1 tablespoon sesame seeds
- 1 teaspoon hot chile sauce, such as sriracha
- 1 pound organic Tuscan kale, trimmed and thinly sliced
- 4 scallions
- 4 radishes
- 2 blood oranges
- 1/4 cup salted peanuts
For this salad, it’s important to use Tuscan kale (also called dinosaur or lacinato kale); it’s more tender and has a delectable sweetness that’s missing from other varieties. Cut out any tough stems and thick central ribs before slicing the kale into very thin strips. It’s a sturdy green, so it can stand up to an assertive dressing, like ranch or blue cheese, if you prefer.
INSTRUCTIONS:
Combine the peanut butter, vinegar, tamari, sesame oil, ginger, garlic, sesame seeds, chile sauce, and 1/4 cup of water in a food processor or blender. Purée until smooth, adding more water to thin the dressing if needed.
Place the kale in a large bowl and toss with some of the dressing. Add the scallions, radishes, and orange segments, and toss again to coat. Transfer the salad to a platter and garnish with the peanuts, if desired.
