Description
A fresh and crunchy salad featuring lacinato kale, green cabbage, apple, cucumber, celery, and scallions, all tossed in a zesty cilantro-lime dressing with a hint of cumin. Topped with roasted peanuts, seeds, and crumbled feta for added texture and flavor, this salad is perfect for a light, nutritious meal or side dish.
Ingredients
Scale
Dressing
- 1 large bunch cilantro, roughly chopped
- 1 garlic clove, peeled
- 1/4 cup lime juice
- 1/2 teaspoon honey
- 1/2 cup extra-virgin olive oil
- Pinch of cumin (optional)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Salad
- 1 (10 to 12-ounce) bunch lacinato kale, chopped or torn into small pieces
- 1/4 small green cabbage, chopped
- 1 granny smith apple, diced about 1/4 inch
- 3 Persian or kirby cucumbers, diced about 1/4 inch
- 2 stalks celery, diced about 1/4 inch
- 3 scallions, thinly sliced
- 1/3 cup roasted and unsalted peanuts, roughly chopped
- 1/3 cup roasted and unsalted seeds (such as sunflower or pumpkin)
- 3 ounces feta cheese, crumbled
- Kosher salt, to taste
Instructions
- Make the dressing: Add the cilantro, garlic, lime juice, and honey to a food processor or blender. Blend until the cilantro is finely chopped. Slowly stream in the extra-virgin olive oil until the dressing reaches your desired consistency. Season the dressing with a pinch of cumin if using, and salt and freshly ground black pepper to taste.
- Prepare the kale: Place the chopped lacinato kale in a large salad bowl and sprinkle with a pinch of kosher salt. Massage the kale for 1 to 2 minutes until the leaves darken slightly and soften, which helps to tenderize the greens and improve texture.
- Assemble the salad: Add the chopped green cabbage, diced granny smith apple, cucumbers, diced celery, sliced scallions, roughly chopped peanuts, roasted seeds, and crumbled feta cheese to the bowl with the massaged kale.
- Add dressing and toss: Pour the desired amount of cilantro-lime dressing over the salad ingredients. Toss thoroughly to combine all ingredients evenly and coat them with the dressing. Adjust seasoning with additional salt if needed.
Notes
- Massage the kale well to break down its tough fibers and enhance its flavor.
- Use fresh lime juice for the best bright and tart flavor in the dressing.
- The peanuts and seeds add a nice crunch; feel free to substitute with your favorite nuts or seeds.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day; the kale will continue to soften as it sits.
- For a vegan version, omit the feta cheese or substitute it with a plant-based alternative.
