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Kale Salad
Congratulations to Sara Kossove!

Sara, a Clinical Case Manager, Spring House, Halfway House for Women, Department of Health Services, contributed this to the Fall Recipe Challenge for Bergen County employees.
Kale Salad

Kale Salad

Ingredients: The Salad

  • 1 cup nappa cabbage
  • 1/2 cup radicchio (to add some color)
  • 2 scallions
  • ½ small red onion, minced
  • cilantro, a handful
  • mint, to taste
  • peanuts, your preference, plain, salted or roasted (Crush nuts in zippered plastic bag)
  • sesame seed, black and white (adds some visual pleasure)
  • 1/2 recipe Peanut Dressing (recipe follows)

Preparation: The Salad

Mix all ingredients from kale to mint. Garnish with peanuts and sesame seed. Pass dressing.


Ingredients: The Dressing

  • ¼ cup peanut butter (if you like, mix in tahini, almond butter and/or cashew butter)
  • ½ cup peanut oil or olive oil
  • 3 tablespoons sesame oil (if you can find it, use toasted black sesame oil)
  • 1 tablespoon soy sauce (Tamari or low sodium)
  • 2 tablespoons rice wine vinegar (or apple cider vinegar)
  • 2 teaspoons honey (or maple syrup, agave, stevia, brown sugar or molasses)
  • 1 clove garlic, minced (about 1 teaspoon)
  • spicy peppers, your choice (crushed red cayenne or chilies)

Preparation: The Dressing

Use a blender or a hand blender.  The more peanut butter you use, the thicker the dressing, and the dressing will get thicker as it sits for a few minutes.  Add water gradually to thin it out.


Use ½ of the recipe to dress the salad and save the other half for other uses.  The dressing works well over soba noodles!

Makes approximately 8 servings.


Per Serving (Salad): 22 calories, 3 g fat (0 g sat fat), 4 g carbohydrates, 1 g protein, 17 mg sodium
Per Serving (Dressing): 109 calories, 11 g fat (2 g sat fat), 2 g carbohydrates, 1 g protein, 75 mg sodium