About this recipe
This is my version of Emerald Kale Salad, inspired by the Emerald Kale Salad served at Hillstone. The ingredients might not make sense at first, but I promise it is delicious! It’s crisp, fresh, and deeply satisfying without feeling heavy—one of those green salads that actually eats like a meal. You can keep it vegetarian, or add rotisserie chicken for a more filling option.
Why you’ll love this salad
- Hearty and satisfying, even without protein
- Fresh, savory, funky (in a good way), and perfectly balanced
- Great for make-ahead lunches
- Easy to customize for flexitarian meals
ingredient notes
- I love curly kale for its great texture. Finely chopping it and massaging it with oil and salt are essential to soften the leaves and reduce bitterness. Lacinato (dinosaur) kale works too, though it’s less crunchy.
- Peanut butter, creamy and unsweetened.
- Rice vinegar. Apple cider or white wine vinegar is a good substitute.
- Soy sauce, coco aminos or tamari
- Parmigiano Reggiano. If keeping it dairy-free, skip it or use a vegan parmesan alternative.
- Fresh herbs. Parsley, mint, etc, a mix of all.
the flexitarian way
This salad works beautifully on its own, but you can make it more filling depending on what you need:
- Add rotisserie chicken for an easy, protein-rich meal
- Add chickpeas (roasted or straight from the can) for a plant-based option
Home-Cook Tips
- Take the extra minute to massage the kale. It’s the difference between a salad you tolerate and one you actually crave. The leaves should feel softer and look darker before you move on.
- Taste the dressing before tossing. Peanut butters vary a lot. Adjust with a splash of water, vinegar, soy sauce, or even honey or maple syrup until it’s balanced and pourable.
- Build it based on the day you’re having. Eat it as-is when you want something light, add chickpeas for a plant-based meal, or rotisserie chicken when you need something more filling. Same salad, zero extra thinking. 👏
- This salad loves a little rest. Let it sit for 10–15 minutes before serving—the flavors settle, and the kale softens even more.
- Perfect for meal prep, with one rule. Store the salad and protein separately, then combine right before eating so everything stays fresh and textured.
Storage & Make-Ahead Tips
- In the fridge: Store the dressed kale salad in an airtight container for up to 3 days. Kale holds up well and won’t get soggy like other greens.
- For meal prep: Keep the protein (rotisserie chicken or chickpeas), the dressing, and greens separate, and add them right before eating for the best texture and flavor.
- Dressing storage: The peanut vinaigrette can be made ahead and stored in the fridge for up to 5 days. If it thickens, loosen it with a splash of warm water and whisk. Mix again before serving.
- Not freezer-friendly: This salad is best enjoyed fresh or refrigerated—freezing isn’t recommended.
Frequently asked questions
Emerald Kale Salad
Equipment
- 1 Salad bowl a large one is best
Ingredients
For the salad
- 1 large bunch kale stems removed, finely chopped
- 1 cup shredded green cabbage red works too
- ½ cup fresh herbs parsley, mint, or a mix, finely chopped
- Shaved Parmigiano Reggiano to taste 9 I ass about ¼ cup
Optional add-ins (flexitarian)
- 1½ cups rotisserie chicken shredded
- 1½ cups chickpeas drained and rinsed
For the vinaigrette
- 1 tablespoon creamy unsweetened peanut butter
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon soy sauce or tamari
- 1 –3 tablespoons warm water to thin
- 1 teaspoon salt
- Optional: 1 teaspoon maple syrup or honey
Instructions
Massage the kale
- Place the chopped kale in a large bowl with a drizzle of olive oil and a pinch of salt. Massage for 1–2 minutes until softened and deep green.
Make the vinaigrette
- In a small bowl, whisk together the peanut butter, vinegar, lemon juice, olive oil, Dijon, soy sauce, salt, and maple syrup or honey (if using). Add warm water gradually until the dressing is creamy and pourable.
Assemble the salad
- Toss the kale and cabbage with the vinaigrette until evenly coated. Add the fresh herbs and shaved Parmigiano.
Add protein (optional)
- Top with rotisserie chicken or chickpeas, if using. Let the salad rest for 10 minutes before serving, if desired.
Notes
- This salad works beautifully on its own or as a flexitarian meal with chicken or chickpeas.
- Kale holds up well, making it ideal for meal prep.
- If the dressing thickens after chilling, loosen it with a splash of warm water.
- You can double the dressing recipe and use for other dishes.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I am Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes — some Mexican, mostly plant-based — that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I am also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications. Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I would love to hear about you! Send me a DM on Instagram, and we can talk all things food 🍽️✨