How to Create the Perfect Lacinato Kale & Mint Salad

Kale Preparation

Properly massaging the kale to transform its texture from tough to tender.

Dressing Balance

Creating the perfect harmony of spicy, sweet, salty, and tangy notes.

Texture Layering

Incorporating multiple crunchy elements for a satisfying eating experience.

Flavor Building

Adding herbs and garnishes that complement and enhance the peanut dressing.

Baking Tips

Massage the kale thoroughly - this step is crucial for breaking down the tough fibers and making the greens more tender and easier to digest.

You can prepare the dressing up to 3 days in advance and store it in an airtight container in the refrigerator. Let it come to room temperature and whisk again before using.

For a more substantial meal, add edamame, baked tofu, or grilled chicken.

To make this salad ahead of time, prepare all components but store the dressing separately. Combine just before serving.

If you can't find lacinato kale (also known as dinosaur or Tuscan kale), you can substitute curly kale, but make sure to massage it well.

For extra crunch, add sliced water chestnuts or crispy wonton strips.

Toast the peanuts in a dry skillet for 3-5 minutes to enhance their flavor before chopping.

If nut allergies are a concern, substitute sunflower seed butter for the peanut butter and use toasted sunflower or pumpkin seeds instead of peanuts.

Lacinato Kale & Mint Salad with Spicy Peanut Dressing

Name: Lacinato Kale & Mint Salad with Spicy Peanut Dressing
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Asian-Inspired, Fusion
Ingredients: 2 bunches (about 12 oz/340g) lacinato kale (dinosaur kale), stems removed and thinly sliced; 1/2 cup (30g) fresh mint leaves, roughly chopped; 1 large carrot, julienned or grated; 1 medium red bell pepper, thinly sliced; 1 English cucumber, halved and thinly sliced; 3 green onions, thinly sliced; 1/2 cup (75g) roasted unsalted peanuts, roughly chopped, plus more for garnish; 1 tablespoon toasted sesame seeds; 1 lime, cut into wedges for serving; FOR THE SPICY PEANUT DRESSING:; 1/3 cup (80g) natural peanut butter; 2 tablespoons low-sodium tamari or soy sauce; 2 tablespoons fresh lime juice; 1 tablespoon maple syrup or honey; 1 tablespoon rice vinegar; 1 tablespoon toasted sesame oil; 1-2 teaspoons sriracha or chili garlic sauce (adjust to taste); 1 clove garlic, minced; 1 teaspoon fresh ginger, grated; 3-4 tablespoons warm water (to thin dressing as needed)

This vibrant salad combines earthy lacinato kale with refreshing mint and a bold spicy peanut dressing. The contrasting textures of tender kale, crunchy vegetables, and toasted peanuts create an exciting base for the creamy, heat-packed dressing that brings everything together.

Prep Time

20 Minutes

Cook Time

0 Minutes

Total Time

20 Minutes

Chef

JUE

Ingredients

Custard Cream

2 bunches (about 12 oz/340g) lacinato kale (dinosaur kale), stems removed and thinly sliced

1/2 cup (30g) fresh mint leaves, roughly chopped

1 large carrot, julienned or grated

1 medium red bell pepper, thinly sliced

1 English cucumber, halved and thinly sliced

3 green onions, thinly sliced

1/2 cup (75g) roasted unsalted peanuts, roughly chopped, plus more for garnish

1 tablespoon toasted sesame seeds

1 lime, cut into wedges for serving

FOR THE SPICY PEANUT DRESSING:

1/3 cup (80g) natural peanut butter

2 tablespoons low-sodium tamari or soy sauce

2 tablespoons fresh lime juice

1 tablespoon maple syrup or honey

1 tablespoon rice vinegar

1 tablespoon toasted sesame oil

1-2 teaspoons sriracha or chili garlic sauce (adjust to taste)

1 clove garlic, minced

1 teaspoon fresh ginger, grated

3-4 tablespoons warm water (to thin dressing as needed)

Instructions

Prepare the kale by washing thoroughly and patting dry. Remove the tough center stems and stack the leaves. Roll them tightly and slice into thin ribbons (chiffonade).

Place the sliced kale in a large bowl and add a pinch of salt. Massage the kale with your hands for 2-3 minutes until the leaves soften and become darker in color.

Add the chopped mint, julienned carrot, sliced bell pepper, cucumber, and green onions to the bowl with the kale.

Make the dressing by combining peanut butter, tamari or soy sauce, lime juice, maple syrup or honey, rice vinegar, sesame oil, sriracha, minced garlic, and grated ginger in a medium bowl.

Whisk the dressing ingredients together. Add warm water one tablespoon at a time until the dressing reaches your desired consistency - it should be pourable but still thick enough to coat the back of a spoon.

Pour about 3/4 of the dressing over the salad and toss to combine, making sure all ingredients are evenly coated.

Add the chopped peanuts and gently toss again to incorporate.

Transfer the salad to a serving platter or individual plates.

Sprinkle with toasted sesame seeds and additional chopped peanuts.

Serve immediately with lime wedges and the remaining dressing on the side.

Lacinato Kale & Mint Salad with Spicy Peanut Dressing

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create the Perfect Lacinato Kale & Mint Salad

Lacinato Kale & Mint Salad with Spicy Peanut Dressing

Ingredients

Instructions