Houston-Style Kale Salad
- Difficulty: Easy
- Servings: 4
- Nutritional Information (per serving): Calories 361, Total Fat 32 g, Saturated Fat 5 g, Carbohydrates 14 g, Dietary Fiber 5 g, Sugars 5 g, Protein 9 g, Cholesterol 0 mg, Sodium 345 mg
- Preparation + Cooking Time: 20 minutes total, all active
Discover the irresistible Houston-Style Kale Salad from the iconic restaurant groupoperating for over 40 years under 15 names across 12 states, like Hillstone and Bandera. Launched about five years ago amid kale's rise, this Asian-inspired delight has won devoted fans at select locations. Whip it up in just 20 minutes and taste why it's a must-try!
For the Dressing:
- 1 tablespoon rice vinegar
- 1 tablespoon honey dijon mustard
- 1 teaspoon sugar
- 2 pinches cayenne pepper
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup roasted peanut oil
For the Salad:
- 8 cups chopped curly kale leaves (about one 10-ounce bunch)
- 1 1/2 cups finely shredded green cabbage (approximately 1/4 of a small head)
- 3/4 cup roasted salted peanuts, finely chopped
- 3/4 cup fresh cilantro leaves
- 4 scallions, thinly sliced (green parts only)
- Kosher salt and freshly ground black pepper, as needed
Instructions:
- Prepare the dressing by whisking rice vinegar, honey dijon mustard, sugar, cayenne, 1/4 teaspoon kosher salt, and several grinds of black pepper in a large bowl. Slowly pour in the peanut oil while whisking continuously to emulsify.
- Add the kale and cabbage to the bowl with the dressing. Toss together and massage the mixture with your hands for about 1 minute until the kale softens.
- Mix in the chopped peanuts, cilantro, and sliced scallions. Toss again to combine evenly. Adjust the seasoning by adding more salt and pepper if desired.
Photo by Ryan Dausch
