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!
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.
Calories: 387kcal | Carbohydrates: 15g | Protein: 14g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 13g | Cholesterol: 11mg | Sodium: 925mg | Potassium: 516mg | Fiber: 6g | Sugar: 5g | Vitamin A: 6991IU | Vitamin C: 81mg | Calcium: 422mg | Iron: 3mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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