Description
This Copycat Hillstone Emerald Kale Salad is a vibrant and refreshing greens salad featuring finely chopped kale and cabbage tossed with a zesty, tangy dressing made from lime juice, Dijon mustard, maple syrup, and sesame oil. Enhanced with fresh herbs like cilantro and mint, parmesan cheese, and roasted salted peanuts, this salad is a perfect blend of textures and flavors. It's a quick, satisfying, and nutritious dish that can be served as a light lunch or a side salad.
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 the dressing: In a small bowl, whisk together lime juice, rice vinegar, Dijon mustard, maple syrup, sesame oil, sea salt, ground black pepper, and crushed red pepper flakes until fully combined. Set the dressing aside.
- Prepare the greens: Wash the kale and cabbage thoroughly. Finely chop both and place them in a large mixing bowl.
- Massage the kale and cabbage: Add about a teaspoon of salt directly to the bowl with kale and cabbage. Gently massage the salt into the greens for 1-2 minutes until they begin to soften and become more tender.
- Add fresh herbs and nuts: Add the sliced green onions, chopped cilantro, chopped mint leaves, finely grated parmesan cheese, and roasted salted peanuts to the kale and cabbage mixture.
- Toss with dressing: Pour the prepared dressing over the salad ingredients and toss well to ensure everything is evenly coated and combined.
- Plate and garnish: Transfer the salad to serving plates and garnish with a lime wedge and additional parmesan cheese if desired.
- Serve and store: Serve the salad immediately for best freshness. Store any leftovers in an airtight container in the refrigerator for up to three days.
Notes
- Massaging the kale is crucial to soften the tough leaves making the salad more enjoyable.
- Roasted and salted peanuts add a perfect crunch and contrast with the soft greens.
- For added texture, you can lightly toast the peanuts before adding them if they are not pre-roasted.
- The salad is best served fresh but can be refrigerated up to 3 days.
- Adjust the crushed red pepper flakes to your preferred spice level.
- Use freshly grated parmesan for best flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
