Copycat Hillstone Emerald Kale Salad

4.73 from 18 votes

Copycat Hillstone Emerald Kale Salad

My Copycat Hillstone Emerald Kale Salad is my twist on the kale salad from one of my favorite restaurants - Hillstone. This salad is loaded with tons of fresh herbs, a homemade dressing, and also happens to be both gluten-free and vegetarian-friendly, making it the perfect crowd-friendly salad!

Course Appetizer, Salad

Diet Diabetic, Gluten Free, Low Fat, Low Lactose, Low Salt, Vegetarian

Keyword gluten-free, Grain Free, Refined Sugar Free

Prep Time 20

Cook Time 0

Servings

Calories 387kcal

Author Nicole Modic

Ingredients

For the Salad:

2 Bunches Dino Kale finely chopped with the stems removed
2 Cups Green Cabbage finely chopped
1 Bunch Green Onions finely sliced
½ Cup Cilantro chopped
¼ Cup Mint Leaves chopped
⅔ Cup Parmesan Cheese finely grated
½ Cup Peanuts roasted and salted

For the Dressing:

1 Lime juiced
1 Teaspoon Rice Vinegar
2 Teaspoons Dijon Mustard
1 Tablespoon Maple Syrup
⅓ Cup Sesame Oil
1 Teaspoon Sea Salt
½ Teaspoon Ground Black Pepper
1 Pinch Crushed Red Pepper Flakes

Instructions

Start by preparing your dressing. Whisk all of the dressing ingredients together in a small bowl, until they're fully combined. Set aside.
Next, prepare the salad. Wash and chop the kale and cabbage and add them to a large bowl.
Add about a teaspoon of salt to the bowl, and gently massage the salt into the kale and cabbage, until they start to soften. This should take about 1-2 minutes.
Then, add the green onions, cilantro, mint, parmesan, and peanuts to the bowl.
Finally, add in the dressing and toss until the salad is fully combined.
Once done, plate the salad and garnish with a lime wedge and more parmesan cheese, if desired.
Serve immediately and enjoy! Store any leftovers in an airtight container in the fridge for up to three days.

Video

Nutrition