Houston’s (Lightened-Up) Kale Salad with Peanut Vinaigrette

Discover Houston’s (Lightened-Up) Kale Salad with Peanut Vinaigrette. Review the available recipe details and open the credited original source for the complete preparation method.

• 2 tablespoons peanut oil ↔ Sustituir
• 1 teaspoon toasted sesame oil ↔ Sustituir
• 2 tablespoons unseasoned rice vinegar ↔ Sustituir
• 1 teaspoon reduced sodium soy sauce (or gf soy sauce) ↔ Sustituir
• 2 teaspoons raw honey ↔ Sustituir
• ¼ teaspoon kosher salt ↔ Sustituir
• ½ pound boneless (skinless chicken breast) ↔ Sustituir
• ¼ teaspoon kosher salt ↔ Sustituir
• Freshly ground black pepper ↔ Sustituir
• 1 small bunch kale leaves (ribs and stems removed, finely chopped (about 4 generous cups)) ↔ Sustituir
• 1 cup finely chopped green cabbage ↔ Sustituir
• ½ cup shredded carrots ↔ Sustituir
• ¼ cup chopped fresh mint ↔ Sustituir
• ¼ cup chopped fresh cilantro ↔ Sustituir
• 2 small scallions (chopped) ↔ Sustituir
• 1 ½ tablespoons chopped roasted (salted peanuts) ↔ Sustituir

Las conversiones son aproximadas; la fuente original sigue siendo la referencia.

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