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A bowl of Emerald Kale Salad with shredded cabbage, chickpeas, and herbs sits on a marble surface. A block of Parmesan cheese on crumpled brown paper and black salad servers are nearby, creating a bright and fresh Hillstone-inspired scene.
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Emerald Kale Salad

This emerald kale salad is fresh, crunchy, and quietly filling. A simple peanut dressing brings everything together, making it just as good on its own as it is with chickpeas or rotisserie chicken: one base salad, endless flexibility.
15 minutes
0 minutes
15 minutes
4 servings
Calories: 333kcal

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

Calories: 333kcal | Carbohydrates: 20g | Protein: 32g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 85mg | Sodium: 1185mg | Potassium: 298mg | Fiber: 6g | Sugar: 4g | Vitamin A: 941IU | Vitamin C: 21mg | Calcium: 59mg | Iron: 3mg
Course: salads
Cuisine: American
Author: Alejandra Graf
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