Peanut Kale Salad

Menu Part: 

Cypress Street Pint & Plate

Looking for something new to do with kale? At Cypress Street Pint & Plate in Atlanta, the kitchen menus a kale salad with peanut dressing. Not only do the ingredients change up the usual kale salad with an Asian accent, but the peanuts also add nutritious plant proteins to the mix.


Peanut dressing
1 lb. pickled ginger, drained
5 oz. garlic, peeled
5 qt. peanut butter
3 qt. honey
1 qt. canola oil
1 qt. water
3 cups cider vinegar
3 cups lime juice
1 cup soy sauce
½ cup sesame oil
4 tbsp. red pepper flakes
1 tbsp. curry powder
1 tbsp. fresh ground black pepper

4 cups torn kale leaves
2 carrots, peeled and sliced into ribbons
1 cup sliced shiitake mushrooms, sauteed
½ to 1 cup shelled peanuts
½ cup croutons


1. Prepare dressing: In food processor, combine ginger and garlic; pulse into small flecks. Do not over-process. Add remaining dressing ingredients; pulse to blend.
2. Prepare salad: In large bowl, combine kale, carrots and mushrooms. Add enough dressing to moisten; toss to combine.
3. To serve, portion into individual plates or bowl; add croutons and peanuts.

Photo courtesy of National Peanut Board

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