Kale Recipe
Roasted Peanut. Cabbage. Mint. Parmesan. Cider Vinaigrette
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Ingredients
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Salad Components
Method
Preparation
- 1
Prepare the Vinaigrette
In a small bowl, whisk together 1/4 cup of apple cider vinegar, 1/2 cup of olive oil, 1 tsp of honey, salt, and pepper to taste. Set aside.
- 2
Roast the Peanuts
Preheat the oven to 350°F (175°C). Spread the chopped peanuts on a baking sheet and roast for about 8-10 minutes until golden brown, stirring occasionally. Let cool.
- 3
Assemble the Salad
In a large bowl, combine the kale, cabbage, and mint leaves. Drizzle with the cider vinaigrette and toss until evenly coated.
- 4
Add Toppings
Sprinkle the roasted peanuts and shaved Parmesan cheese over the salad. Toss gently to combine.
- 5
Serve
Serve immediately as a fresh side dish or light main course.