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Kale Salad with Peanut Dressing

For this salad, it's important to use Tuscan kale (also called dinosaur or lacinato kale); it's more tender and has a delectable sweetness that's missing from other varieties. Cut out any tough stems and thick central ribs before slicing the kale into very thin strips. It's a sturdy green, so it can stand up to an assertive dressing, like ranch or blue cheese, if you prefer.

4 Servings


½ cup

chunky peanut butter

1 ½ Tbsp

unseasoned rice vinegar

1 Tbsp

tamari or soy sauce

1 Tbsp

Toasted sesame oil

1 Tbsp

peeled, finely grated fresh ginger

2 clove

minced garlic

1 Tbsp

Sesame seeds

1 tsp

hot chile sauce, such as sriracha (or to taste)

1 lb

trimmed and thinly sliced Tuscan Kale


scallions (thinly sliced on the diagonal)


radishes (julienned)


blood oranges (segmented, for tips, see Segmenting Citrus Fruit on our Chef Tips page)

¼ cup

salted peanuts (roughly chopped, as garnish, optional)


Combine the peanut butter, vinegar, tamari, sesame oil, ginger, garlic, sesame seeds, chile sauce, and 1/4 cup of water in a food processor or blender. Purée until smooth, adding more water to thin the dressing if needed.

Place the kale in a large bowl and toss with some of the dressing. Add the scallions, radishes, and orange segments, and toss again to coat. Transfer the salad to a platter and garnish with the peanuts, if desired.


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