Thai Peanut Kale Salad with Roasted Peanuts and Parmesan

By McKenna Lelah

Cook Time: 30 minutes

Serves: 4

Ingredients: 

• 6 cups shredded dino or curly green kale 

• 4 cups shredded green cabbage* See Notes 

• 4 scallions, sliced 

• ½ cup cilantro, chopped 

• ½ cup finely grated parmesan cheese* See Notes 

• ½ cup roasted peanuts 

• ½ cup Riley’s Thai Peanut 

• 1 tsp kosher salt

Instructions: 

1. In a large bowl, combine shredded kale and cabbage with ½ of the Riley’s Thai Peanut and salt. Using your hands, massage the dressing into the kale and cabbage. Set it aside and let it sit for 5 minutes. 

2. After it has sat and the kale and cabbage have tenderized, add the scallions, cilantro and parmesan. Add the remaining dressing until everything is well dressed but not soggy. Taste for seasoning and top with roasted peanuts.

Notes:

• I like using the slicer attachment on my cuisinart to get perfect shreds of cabbage that aren’t too fine. 

• If you want to keep this completely vegan, you can sub the parmesan with ¼ cup nutritional yeast