Salad

Kale Salad with Peanut Dressing

Active Time: 5 minutes β€’ Total Time: 5 minutes

Yields: 4 Servings

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Ingredients

  • Β½ cup chunky peanut butter
  • 1 Β½ 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. PurΓ©e 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.

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