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

Les conversions sont approximatives ; la source originale reste la référence.

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