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
Author: Dani Lind
Recipe type: Salad
Ingredients
- 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).
Instructions
- In a large bowl mix all greens with peanuts and cheese. Add dressing & toss well. Let sit 5 to 10 mins and then serve.
