| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 4 appetizers or 2 main courses |
| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 4 appetizers or 2 main courses |
Ingredients
- 1/4 cup creamy natural peanut butter
- 1/4 cup rice wine vinegar
- 2 tablespoons honey
- 1/4 teaspoon toasted sesame oil
- 1/4 cup canola oil
- Kosher salt
- One 15-ounce can garbanzo beans, drained and rinsed under cold water
- 1 tablespoon extra-virgin olive oil
- Kosher salt
- 1 cup shredded carrots
- 4 breakfast radishes, thinly sliced
- 1 bunch Tuscan kale, cut into 1-inch pieces (about 5 packed cups)
- 1 Persian cucumber, sliced into half-moons
- 1 red bell pepper, cut into bite-size pieces
- 1/4 cup lightly salted, dry-roasted peanuts
Instructions
- For the peanut vinaigrette: Whisk together the peanut butter, vinegar, honey and sesame oil in a small bowl until smooth. Whisk in the canola oil and season with salt. Refrigerate in an airtight container until ready to serve.
- For the kale salad: Preheat the oven to 375 degrees F. Line a baking sheet with paper towels.
- Spread the garbanzo beans on the prepared baking sheet, rolling them lightly over the paper towels to remove excess liquid. Remove the paper towels, add the olive oil, and toss the garbanzos to coat. Bake until the garbanzos are deep golden brown and crispy, 25 minutes. Season immediately with salt. Let cool completely.
- Combine the carrots, radishes, kale, cucumbers and peppers in a large bowl; season with salt. Dress the salad with about a third of the dressing; since the kale is such a sturdy green, it can be dressed an hour or two ahead. (Refrigerate the remaining dressing to use on other salads or as a marinade.) Just before serving, toss with the crispy garbanzo beans and roasted peanuts.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 519 |
| Total Fat | 33 g |
| Saturated Fat | 4 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 11 g |
| Sugar | 19 g |
| Protein | 15 g |
| Cholesterol | 0 mg |
| Sodium | 672 mg |
| Serving Size | 1 of 4 servings |
| Calories | 519 |
| Total Fat | 33 g |
| Saturated Fat | 4 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 11 g |
| Sugar | 19 g |
| Protein | 15 g |
| Cholesterol | 0 mg |
| Sodium | 672 mg |
Reviews
I love this salad. I didn’t cook the chickpeas, but otherwise followed recipe exactly. Didn’t feel like it was missing anything as other reviewers noted. I loved the dressing so much, I’m going to use it on my edamame and mandarin salad!
Hmmm..I thought the dressing could use more flavor. Added sriracha. Not sure what it’s missing?
Haven’t tried the salad…but the dressing is AWESOME!!!
Just made it. Loved the different take on dressing. Although I used hot water instead of oil, just to cut back on fat. Definitely a keeper. Next time will try apple in place of cumber.
Although this dish was delicious, I think it lacked different flavors. I definitely got the sweet from the honey and peanut butter, but I was missing the tanginess, and saltiness that I am used to in these types of dishes. Great recipe, just needed some doctoring up.
Really delicious! I had bought a ton of kale at a local produce market and this was a great use for it. I love peanut butter so the dressing was perfect. I forgot to pick up peanuts to top it off, and I used evoo in place of canola, so I doubled up on the chickpeas, and the olive oil did not interfere with the dressing whatsoever. The salad has a great crunch from the veggies, a little sweetness, and a nice bite from the kale. Great job, Valerie!
So good!!! It taste just like my favorite Asian cold noodle dish without the carbs!! This recipe is a keeper!
Delicious! I made this and the Chicken Sambal from the same show last night and it was a big hit with my family.
Delicious, absolutely delicious. The peanut dressing, I could drink it straight from the container, but it was even better on the kale. I did not have all of the veggies that Valerie used in my frig, and at 10 degrees, I wasn’t going to the store. So my salad included just kale, carrots and a yellow pepper with the toppings and it was still wonderful. As usual, thank you Valerie – you never disappoint!