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.


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