This emerald kale salad with peanut vinaigrette is a copycat of Houston’s emerald kale salad. Crunchy, savory, and nutty, it’s addictive and makes a fantastic base for chicken, steak, shrimp, or beans.
This salad truly stands out—bright, textured, and deeply satisfying.
I know—starting the year with a salad sounds predictable, but this one is worth the hype.
This recipe is inspired by the Hillstone Emerald Kale Salad. The combination of shredded kale and cabbage creates incredible texture, while a roasted peanut vinaigrette coats everything in rich, savory, nutty flavor. Fresh herbs, green onions, crunchy peanuts, and a dusting of parmesan finish it perfectly.
The salad is crisp and hearty—crunchy, savory, and refreshing all at once. It’s a flavor you’ll want again and again.
What’s in this salad
– Shredded kale and green cabbage: I prefer savoy or napa cabbage; either crunchy green or tuscan kale works as well.
– Fresh herbs and green onions: a good handful of cilantro is lovely; parsley or mint can be added if you like.
– Freshly grated parmesan: the real stuff for flavor and saltiness.
– Roasted, salted peanuts: chopped for extra crunch.
– A roasted peanut vinaigrette: rich, nutty, and brightened with lime.
The dressing is essential. Using a roasted peanut oil (if you have it) adds a deeper, almost buttery peanut flavor, but regular peanut oil will work too. The peanut element is what makes the dressing so savory and memorable. A quick spritz of lime before serving lifts all the flavors.
This salad is often served with chicken, but I left it off here so it can be used as a side or a base. It pairs beautifully with protein—chicken, shrimp, steak, chickpeas, or beans—since the dressing and crunchy base already deliver plenty of flavor. It also holds up well in the fridge for leftovers because kale and cabbage are sturdy.
Serve with a squeeze of fresh lime and, for the ultimate comfort pairing, fries on the side.
Emerald Kale Salad with Peanut Vinaigrette
Crunchy Emerald Kale Salad with Peanut Vinaigrette
2 to 4 people
30 mins
30 mins
Pin Recipe
Leave a Review »
Ingredients
Kale Salad
- 6 cups shredded green kale (tuscan or curly)
- 4 cups shredded green cabbage (napa or savoy recommended)
- 4 green onions, thinly sliced
- ½ cup chopped fresh cilantro
- ½ cup finely grated parmesan cheese
- ½ cup roasted, salted peanuts, chopped
- Lime wedges, for spritzing
Peanut Vinaigrette
- 1 tablespoon apple cider vinegar
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons dijon mustard
- 1 teaspoon honey
- Kosher salt and pepper, to taste
- Pinch of crushed red pepper flakes
- ⅓ cup roasted peanut oil (or regular peanut oil)
Instructions
-
Combine the shredded kale and cabbage in a large bowl. Drizzle ¼ cup of the peanut vinaigrette over the greens. Use clean hands to massage the dressing into the kale and cabbage for 1–2 minutes. Let the mixture rest for about 5 minutes to soften slightly.
-
After the greens have rested, toss in the green onions, cilantro, and parmesan. Add the chopped peanuts and toss to combine. Drizzle more vinaigrette if needed. Serve with a fresh spritz of lime just before eating.
Peanut Vinaigrette
-
Whisk together the apple cider vinegar, lime juice, dijon, honey, salt, pepper, and crushed red pepper flakes. Slowly stream in the roasted peanut oil while whisking constantly until the dressing is emulsified. Store chilled for a few days and shake or whisk before using.
Notes
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. I appreciate you so much!
