Description
This Copycat Hillstone Emerald Kale Salad is a vibrant and refreshing green salad featuring finely chopped dino kale, green cabbage, fresh herbs, and a tangy, slightly sweet dressing. Topped with roasted peanuts and Parmesan cheese, this salad offers a delightful combination of textures and flavors, making it a perfect healthy and satisfying dish for any occasion.
Ingredients
Salad Ingredients
- 2 Bunches Dino Kale (finely chopped with stems removed)
- 2 Cups Green Cabbage (finely chopped)
- 1 Bunch Green Onions (finely sliced)
- 1/2 Cup Cilantro (chopped)
- 1/4 Cup Mint Leaves (chopped)
- 2/3 Cup Parmesan Cheese (finely grated)
- 1/2 Cup Peanuts (roasted and salted)
Dressing Ingredients
- 1 Lime (juiced)
- 1 Teaspoon Rice Vinegar
- 2 Teaspoons Dijon Mustard
- 1 Tablespoon Maple Syrup
- 1/3 Cup Sesame Oil
- 1 Teaspoon Sea Salt
- 1/2 Teaspoon Ground Black Pepper
- 1 Pinch Crushed Red Pepper Flakes
Instructions
- Prepare Dressing: In a small bowl, whisk together the lime juice, rice vinegar, Dijon mustard, maple syrup, sesame oil, sea salt, ground black pepper, and crushed red pepper flakes until well combined. Set the dressing aside.
- Prep Greens: Wash the kale and green cabbage thoroughly. Finely chop the kale, removing the stems, and finely chop the green cabbage. Add both to a large mixing bowl.
- Massage Greens: Sprinkle about one teaspoon of salt over the kale and cabbage. Gently massage and rub the salt into the greens for 1-2 minutes until they soften slightly and reduce in volume, which improves their texture and flavor absorption.
- Add Herbs and Nuts: Add the finely sliced green onions, chopped cilantro, chopped mint leaves, grated Parmesan cheese, and roasted salted peanuts to the bowl with the softened greens.
- Toss Salad: Pour the prepared dressing over the salad ingredients. Toss everything thoroughly until all components are evenly coated with the dressing.
- Plate and Garnish: Serve the salad immediately on plates or in bowls. Garnish with a lime wedge and additional grated Parmesan cheese if desired.
- Store Leftovers: If not consuming right away, store any leftover salad in an airtight container in the refrigerator for up to three days to maintain freshness.
Notes
- Massaging the kale is essential to soften the tough leaves and prevent a bitter taste.
- For a nut-free version, omit the peanuts or substitute with toasted sunflower seeds or pumpkin seeds.
- Use freshly squeezed lime juice for best flavor.
- This salad is best served fresh but can be stored refrigerated for up to three days.
- You can adjust the level of crushed red pepper flakes to control spiciness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
