About 6 or 7 years ago, Mr. T and I went vegetarian (GASP!). I know…that might have shocked you all being that our whole blog is about us being bone crushing, bacon eating, rib smacking carnivores. Anyhoo, that fun little stunt is all in the past, however we did learn some great ways to cook foods I might not have tried. One of those is an appreciation for kale – but not just any kale, this peanutty kale salad is the bomb!
The creamy, peanutty dressing somehow makes this leafy green explode with flavor – it’s like the two were always meant to be together. Kale is the perfect green for this too because of its heartier texture. I find it’s best a day later so the kale can wilt and the flavors all meld. Add in some color with zesty red and orange mini bell peppers, refreshing cucumber and the bite of red onion and you’ve got something magical.
This makes a bunch so it’s perfect for a family get together or a picnic and it lasts for a while too. Plus on a hot day it’s a nice cooling nosh. We made this on Tuesday for dinner with a lovely piece of grilled salmon, then Mr. T tossed in some chicken for the perfect lunch salads during the week. Then last night, some girlfriends and I went to watch Shakespeare in the Park and I brought this and some chicken salad to share. One friend claimed she hates kale – I got her to try some and she was a fan!
A few things to note – I found Peter Pan All Natural, Creamy Peanut butter is the lowest in net carbs. Also you could substitute soy sauce for Tamari – however tamari is gluten free and 1 carb to boot!
Peanutty Kale Salad
2 bunches of kale, or 8oz pack of chopped kale, stems removed.
7 mini red peppers, halved and sliced
¼ red onion, diced (less if it’s too strong)
1/3 english cucumber, cut into half moons
3 green onions, chopped
1/3 c, cilantro, chopped
2 Tbsp sesame seeds (I used combo black and toasted white)
Dressing:
½ c Peanut Butter, like Peter Pan All Natural, creamy
¼ c mayo
4 Tbsp Tamari
3 Tbsp Apple Cider Vinegar
2 tsp sesame oil
2 tsp ginger
1 garlic clove, minced
2 Tbsp water
Stem and chop kale. Mix dressing and combine with kale and red onion. I like to let these meld in the fridge for an hour prior to adding the rest. Now add all the other ingredients except wait to add sesame seeds till just before serving. Can serve right away or it’s even better the next day.
Serves: 8
Estimated Nutrition Stats: Calories – 205 | Carbs 7g | Net carbs – 4g | Fat 16g | Protein 7g | Fiber 3g.
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