Kale salad with peanut dressing
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 519, total fat 33 G., saturated fats 4 G., proteins 15 G., carbohydrates 46 G., fiber 11 G., cholesterol 0 mg, sodium 672 mg, sugar 19 G.
Calories 519, total fat 33 G., saturated fats 4 G., proteins 15 G., carbohydrates 46 G., fiber 11 G., cholesterol 0 mg, sodium 672 mg, sugar 19 G.
Try this fresh vegetable salad with an Asian-inspired peanut butter dressing. Firm kale, juicy radishes, cucumber, carrots, and bell peppers pair beautifully with the tangy, sweet peanut dressing. The highlight of this salad is the crispy roasted chickpeas. Sprinkle them over the salad just before serving, top with chopped peanuts, and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Peanut dressing
- 1/4 cup natural creamy peanut butter
- 1/4 tbsp. rice vinegar
- 2 tablespoons of honey
- 1/4 tsp. dark sesame oil
- 1/4 cup canola oil
Cabbage salad
- 1 can (425 g) canned chickpeas, rinsed
- 1 tbsp extra-virgin olive oil
- 1 cup grated carrots
- 4 French Breakfast radishes, thinly sliced
- 1 bunch Tuscan kale, cut into 1-inch pieces (about 5 cups)
- 1 cucumber, cut into half-moon pieces
- 1 red bell pepper, cut into small pieces
- 1/4 cup roasted peanuts, lightly salted
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Recipes with similar ingredients: kale, radish, chickpeas, sweet pepper, cucumbers, carrot, Peanut butter, honey, rice vinegar, sesame oil
Cooking the dish according to the recipe:
- Peanut dressing:
In a small bowl, whisk together the peanut butter, vinegar, honey, and sesame oil until smooth. Stir in the canola oil and season with salt. Pour into a container, seal tightly, and refrigerate until ready to serve. - Preheat oven to 375°F (190°C). Line a baking sheet with paper towels. Place the chickpeas on the prepared baking sheet, gently rolling them on the paper towels to remove excess liquid. Remove the paper towels, add olive oil, and toss the chickpeas to coat. Bake until the chickpeas are crisp, 25 minutes. Season with salt immediately. Let cool completely.
- Combine carrots, radishes, cabbage, cucumbers, and peppers in a large bowl; season with salt.
- Dress the salad with about a third of the dressing. Since kale is dense, you can dress it an hour or two before serving. Refrigerate any remaining dressing and use it for other salads or as a marinade. Just before serving, top the salad with chickpeas and roasted peanuts.
Author of the recipe - Valerie Bertinelli is an American actress.
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