When I lived in LA, I loved going to M Café for their Peanut Kale Deli Salad. It’s one of my top 10 favorite kale salads (yes I love that many kale salads). It’s super rich, flavorful, and even better with a side of brown rice!
The salad at M Café de Chaya is served with blanched/wilted curly kale, which is how I prepared my salad in this recipe. If you are more of a tuscan kale (dinosaur kale) fan, I have also prepped the salad with it for you! With the dinosaur kale, I left it cold and unbalanced, rinsed it, chopped it, warmed the dressing over the stove, and then massaged it in and let the kale wilt a bit! I loved the salad both ways, but I think the dino kale might be my new fav!
Kale Salad with Spicy Peanut Dressing
Adapted from Linda LaRue
1 large bunch curly kale
1/4 cup peanuts, chopped for garnish
1/4 red onion, halved and sliced for garnish
Spicy Peanut Dressing
makes about 1/2 cup of dressing
1/2 cup peanut butter [for more macro version use tahini instead]
2 Tbsp low sodium soy sauce or Tamari
2 Tbsp rice vinegar
1/2 tsp garlic, minced
1/2 tsp ginger, minced
1/4 tsp cayenne pepper
1/8 tsp salt
3 Tbsp hot water
Remove the kale from the stems. Add a pinch of salt to a pot of boiling water, then blanch the kale for 3 minutes. Remove the kale from the boiling water and shock it in a container of ice water. Finally, squeeze the excess water out of the cooled kale. For the dressing, place all dressing ingredients into a blender. Blend until mixture turns into a smooth consistency. Add 1 Tbsp of dressing per 1 cup of kale and mix until kale is evenly coated. Garnish with sliced red onions and chopped peanuts.