Crunchy Emerald Kale Salad with Peanut Vinaigrette

• servings: 2 servings
• active time: 30 minutes
• total time: 30 minutes

Ingredients

1 rotisserie chicken, shredded

6 cups shredded green kale (tuscan or curly both work)

4 cups shredded purple cabbage

4 green onions, (thinly sliced)

½ cup chopped fresh cilantro

½ cup finely grated parmesan cheese

½ cup roasted, salted peanuts, (chopped)

lime wedges, (for spritzing)

1/4 cup rice wine vinegar

2 tablespoon sesame oil

1 lime, freshly squeezed

3 teaspoons dijon mustard

1 teaspoon honey

kosher salt and pepper

pinch of crushed red pepper flakes

⅓ cup roasted peanut oil

Directions

Combine the shredded kale and cabbage in a large bowl. Drizzle on ¼ cup of the peanut vinaigrette and use your (clean!) hands to massage the dressing into the kale and cabbage, doing so for a minute or 2. Let the kale sit for 5 minutes.

After it sits, toss in the green onions, cilantro and parmesan. Toss well. Add in the peanuts. Drizzle on more dressing if needed. Serve and spritz with fresh lime right before eating.

peanut vinaigrette

Whisk together the vinegar, lime juice, dijon and honey with a pinch of salt and pepper. Whisk in a pinch of pepper flakes. Slowly stream in the roasted peanut oil while whisking constantly. This stores great in the fridge for a few days, just shake/mix well before using.

Notes

With MC tweaks.