Asian kale and peanut salad

Autumn is just around the corner, but our farm baskets continue to provide us with plenty of greens, so I need to find recipes to use them up. This time I'm featuring kale, kale and greens in an Asian-flavored kale and peanut salad.

Peanuts in the spotlight.

I hope you're not allergic to peanuts. The dressing revolves around peanut oil, you can even use roasted peanut oil for even more flavor. We also use whole peanuts to add crunch to the salad.

The recipe's Asian flavours come from the blend of peanut oil and rice vinegar. The addition of maple syrup gives the dish a very light, salty-sweet dimension, further accentuating the Asian flavour.

The more adventurous will add a little chilli to spice things up even more. But be careful not to overdo it, or you'll lose the rest of the recipe's flavor.

A simple, effective recipe

This recipe for Asian-flavored kale and peanut salad is surprising. It doesn't look like anything special, yet everything comes together perfectly and the result is really good. It's in these situations that I find cooking truly magical.

Attention toutefois, la recette perd un peu en saveur si vous la gardez trop longtemps au réfrigérateur. Il est préférable de la manger la journée même ou dans les 1-2 jours qui suivent.

To increase shelf life, don't mix the dressing with the rest of the salad when making the recipe. Prepare the two separately and mix only when ready to serve. This way, you'll be able to keep it longer.

Get cooking!

Do you like salads? Don't hesitate to consult my other salad recipes meal or simply as an appetizer.

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