Kale and Mustard Green Salad with Peanut Dressing
This salad is strong, vivid and almost rich thanks to the peanut dressing. You can use a variety of greens in this flexible template (see Variations below).
- Substitute mizuna or napa cabbage
- Add sorrel, tender collard greens, or arugula, as I did here
- Cucumbers would be a nice addition
Serves 4, generously
1/2 bunch kale, well washed and any tough stems trimmed and then cut as thinly as you can
1/2 bunch mustard greens
1-2 medium carrots, grated on the large holes of a box grater (optional—but pretty and a nice sweet addition) and/or a few radishes, grated
¾ cup fresh mint, chopped
3/4 cup dry roasted peanuts, roughly chopped
3 tablespoons smooth peanut butter
1 tablespoons tahini (optional—I like the combination very much though)
2-3 tablespoons hot water
3 tablespoons rice wine vinegar
1 tablespoon soy sauce or tamari
1 tablespoon lime juice, plus more to taste
1 clove garlic, minced
1 2-inch piece ginger, peeled and minced
2 teaspoons sesame oil
Salt, to taste (you may not need any at all)
¼ -1/2 teaspoon dried red chili flakes (or more if you want a bit more heat) or 1/2 a jalapeño minced
Toss the chopped greens, mint and the peanuts together in a large bowl.
Whisk all the dressing ingredients together in a bowl until smooth. Loosen with a little more hot water if too thick but be sure not to make it too runny or the salad will be watery.
Pour two-thirds of the dressing over the salad and toss well, making sure you’re really covering the kale well. You might want to use your hands–messy but fun and effective. Taste and adjust seasoning.