Organic Kale and Cabbage Salad with Roasted Peanut Vinaigrette

Yet another delish salad recipe to try out with your veggies from this week’s CSA!

Organic Kale and Cabbage Salad with Roasted Peanut Vinaigrette
Recipe type: Salad

  • For the salad:
  • 1 bunch red russian kale. stems ribs cut out, leaves chiffonade chopped finely (Kale is tough so you want really fine small pieces but not confetti)
  • 2 cups shredded sweetheart cabbage
  • 6 sprigs of mint, finely chopped
  • ¾ cup finely chopped dry roasted peanuts no salt
  • ½ cup whole dry roasted peanuts (to sprinkle on top)
  • ½ cup plus 2 tablespoons finely grated Parmesan cheese
  • For the dressing:
  • ½ cup Driftless Organics Sunflower Oil (or Peanut Oil)
  • ¼ cup rice wine vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 2 teaspoon black pepper
  • 1 teaspoons salt
  • 1 tablespoon plus
  • 1 teaspoon dry mustard 1
  • teaspoon worchestershire sauce
  • 2 tablespoons Tamari
  • ½ teaspoon toated sesame oil
  • 1 teaspoon water
  • 2 tablespoon finely minced garlic scapes
  • Place in a canning jar, screw on lid and shake well till combined (or use an immersion blender).

  1. In a large bowl mix all greens with peanuts and cheese. Add dressing & toss well. Let sit 5 to 10 mins and then serve.