Houstons Kale Salad With Peanut Dressing Recipes

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HOUSTON'S-STYLE KALE SALAD



Houston's-Style Kale Salad image

This 41-year-old restaurant chain added its Asian kale salad to the menu about five years ago-just as kale started taking over the country-and now the dish is a cult favorite. The restaurant goes by 15 different names in 12 states (you may know it as Hillstone or Bandera) and not every location sells the salad, but diners who taste it tend to become obsessed.

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon rice vinegar
1 tablespoon honey dijon mustard
1 teaspoon sugar
2 pinches cayenne pepper
Kosher salt and freshly ground black pepper
1/3 cup roasted peanut oil
8 cups chopped curly kale leaves (from one 10-ounce bunch)
1 1/2 cups finely shredded green cabbage (about 1/4 small head)
3/4 cup roasted salted peanuts, finely chopped
3/4 cup fresh cilantro
4 scallions, sliced (green parts only)
Kosher salt and freshly ground pepper

Steps:

  • Make the dressing: Whisk the vinegar, mustard, sugar, cayenne, 1/4 teaspoon salt and a few grinds of black pepper in a large bowl. Slowly drizzle in the peanut oil, whisking constantly.
  • Make the salad: Add the kale and cabbage to the bowl; toss and massage with your hands until the kale softens, about 1 minute. Add the peanuts, cilantro and scallions and toss to combine. Season with salt and pepper.

HOUSTON'S KALE SALAD WITH PEANUT DRESSING



Houston's Kale Salad with Peanut Dressing image

Based on the delicious side at the Houston's restaurant chain.

Provided by Anna-Marie Walsh

Time 10m

Number Of Ingredients 18

3/4 cup Peanut oil
1/4 cup rice wine vinegar
2 tablespoons lemon juice
1 tablespoon honey
2 teaspoon black pepper
1 tablespoon dry mustard
1 teaspoon Worcestershire sauce
2 tablespoons soy sauce
1/2 teaspoon sesame oil
1 teaspoon water
2 teaspoons garlic powder
2 1/2 cups curly kale, chopped into bite sized pieces
1 1/2 cups shredded green cabbage
10 mint leaves, chiffonade
1/4 of a bunch of fresh cilantro leaves, finely chopped
3/4 cup unsalted dry roasted peanuts, finely chopped
1/2 cup whole dry roasted peanuts
1/2 cup fresh grated parmesan cheese

Steps:

  • Combine the ingredients for the dressing together in a jar and shake until blended.
  • Place the kale, cabbage, mint, cilantro and chopped peanuts in a bowl and toss well with the dressing. Let sit for 5-10 minutes to allow the flavors to blend.
  • Sprinkle the whole dry roasted peanuts and parmesan cheese just before serving.

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

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  • For the salad, remove the large center “vein” from the kale leaves. Pulse the leaves in a food processor until they are chopped fine, but not so much that they turn to mush.
  • Roughly chop the cabbage and place in the food processor. Pulse until chopped fine, again being careful not to overdo it.
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