Kale & Mint Salad with Spicy Peanut Dressing

For how much I delight in cooking complex, elaborate and time insensitive recipes, it’s remarkable how lazy I can be. And for how lazy I can be, it’s remarkable that I rarely ever order take-out. This obstinacy means I wind up with a cast iron skillet full of Brussels sprouts – aka “the usual” on any night I don’t have planned out. And while I do love me some crispy brassicas, this whole salad for dinner resolution thing isn’t going to resolve itself!

In a recent bout of 6PM hanger, I scrolled through Food52 in search of a salad recipe that required very little effort/ingredients but could also be a stand alone dinner. I know – tall order. Luckily, this recipe saved the night! A quick trip to the store and a deep dive into my Asian pantry for dressing ingredients, and dinner was done.

kale salad spicy peanut dressing

This recipe is quick and painless. The spicy peanut dressing is the star of the show – it’s thick and creamy thanks to the peanut butter with just enough acid from the rice vinegar to stand up to that “green” kale flavor. The kale, hearty as it ever was, is the perfect canvas for this thick dressing, which creeps into each leaf’s nooks and crannies. The mint brings a nice fresh surprise to every few bites without being overpowering. And the walnuts are the perfect crunchy companions to the leafy greens. It’s a healthy, fulfilling, 10-minute meal that with a well-stocked pantry, shouldn’t cost you more than $4! Hanger, begone!

Ingredients (serves 2)

  • 1 bunch lacinato kale, stems removed and leaves cut into thin ribbons
  • 1 cup fresh mint leaves, chiffonade
  • 1 cup walnuts, chopped
  • 3 tablespoons unsalted natural peanut butter
  • 3 tablespoons warm water
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon pomegranate molasses (I used tamarind paste)
  • 1 tablespoon soy sauce
  • 1 clove garlic, minced
  • 2 teaspoons fresh ginger, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon dried chili flakes
  1. Place peanut butter, water, rice wine vinegar, pomegranate molasses, soy sauce, garlic, ginger, sesame oil and dried chili flakes in a food processor. Blend until fully combined. Taste, and add more salt (soy sauce), acid (rice wine vinegar), heat (ginger, garlic or chili flakes) or creaminess (peanut butter or sesame oil) to taste.
  2. Toss kale ribbons, mint and walnuts in a serving bowl. Add half the dressing and toss to combine. Use clean hands to get the greens fully covered. Give them a squeeze to help break the kale down and make it less tough. Add more dressing as needed. Enjoy immediately, or save up to two days in the fridge.

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