Salad of white cabbage and kale

Votes: 2

Time: 20 min.
Complexity: easily
Servings: 4

Houston's, a 41-year-old restaurant chain, added an Asian kale salad to its menu about five years ago, when the vegetable was starting to gain popularity across the country. Now, the salad has become iconic. Restaurants operate in 12 states under 15 names (for example, Hillstone or Bandera), and not every one serves this salad, but those who have tried it immediately fall in love and want to make it at home. The kale should be smashed and paired with collard greens. The kale salad can be tossed with a vinaigrette and mustard dressing and topped with a dollop of peanut butter.

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.

Ingredients for the recipe:

1.5 cups finely grated white cabbage (about 1/4 of a small head)
8 cups chopped curly kale leaves (10 oz head)
3/4 cup roasted salted peanuts, chop finely
3/4 cup fresh cilantro
4 green onions (green part only), chopped

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Prepare the dressing. In a large bowl, whisk together the wine vinegar, mustard, sugar, cayenne pepper, 1/4 teaspoon salt, and a couple of grinds of black pepper. Slowly add the peanut oil, stirring constantly.
Prepare the salad. Place the cabbage and kale in a bowl; mix and mash with your hands for about 1 minute, until the kale is soft. Add the peanuts, cilantro, and green onions and toss. Season with salt and pepper.

Categories:

recipe / Salads / Vegetable salads / Cabbage dishes / Cabbage salads / White cabbage dishes / Food Network - recipes

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