Make Ahead
Lacinato Kale & Mint Salad With Spicy Peanut Dressing
Popular on Food52
114 Reviews
Rajat D.
September 26, 2023
Can't wait to try this recipe. I remember when Kale took the recipe world by storm. Lacinato kale is healthy and delicious. Thanks for this recipe
celiabarbour
June 19, 2023
A lovely surprise--to treat kale ribbons like noodles in this salad. I did make some noodles to serve with (made 4x the dressing to cover) and added extra sesame oil, peanut oil, and tamari to the noodles before dressing them. Also added cilantro to the salad. Everyone in my family adored it.
Ramada O.
March 10, 2022
I've made this salad a few times and it's great, but the peanut dressing is the real stand out. Skipping the water leaves the sauce thick, great for wraps, chicken, or just dipping vegetables. If I add only 1 tbsp water it's a great sauce over rice noodles with shrimp basil and mint. Great peanut sauce recipe.
Akiser
November 18, 2021
Substituted peanut for almond butter in a pinch and it turned out beautifully. Amen for pomegranate molasses.
Bridget A.
October 31, 2021
Good one! Cutting the kale small saves you from having to "massage" it. Delicious dresssing too
Ronnie.jraitiny
February 28, 2021
Wow, we are so happy we found this recipe! Delicious, refreshing, and filling lunch that is now in our rotation in quarantine. Super easy to make and is so flavorful! We have snuck it into the rotation at least twice a week for a few weeks now, and we have yet to get bored of it! We sub tahini instead of peanut butter for preferred flavor and it's an addicting dressing
Änneken
July 21, 2020
OMG, what a beautiful recipe! I was just looking for a way to use up leftover mint and I am walking away with what can totally be a great base for grain or seafood salads..yummm!
Andrea M.
August 16, 2018
I've been making this recipe on repeat lately - it is so good!
I sub pecans or pistachios for the walnuts, and use a bag of prepped kale slaw from my local market.
I sub pecans or pistachios for the walnuts, and use a bag of prepped kale slaw from my local market.
janet T.
July 29, 2018
Kale harvested fresh from the garden is much more tender than any I’ve ever bought in the store. It’s easy to grow and very hardy, endures hot weather and moderately cold temps. Haven’t tried this recipe, but it sounds great and I look forward to trying it.
Megan
April 5, 2018
This is one of my all-time-favorites on Food52 and really, anywhere. Been making it for years now! Last night I roasted some shrimp that had been tossed in chili-garlic sauce and palm sugar while I prepped the salad. Honestly, you could hardly taste the shrimp over the strong flavors of the salad, but it was a nice way to add some protein and make it a meal. We'll be making this one for years to come!
goodTasha
December 28, 2017
Company holiday potluck submission. Many did not try as it was green and made with kale - those who did, loved. I shared the recipe many times. The entire combination of flavors is fantastic.
KvellintheKitchen
June 15, 2017
This dressing is fantastic!! I literally caught my husband eating leftovers straight out of the jar. Honey is an easy sub for more obscure pomegranate molasses and makes this basically a pantry recipe. It also works wonderfully as a summer crudite dip (raw snap peas, radishes, carrots) or chicken satay dressing. Versatile and delicious, this dressing is high in my summer recipe rotation.
helenj.
February 15, 2022
Hello,
Was there specific honey you used as a substitute for the pomegranate molasses?
Helen
Was there specific honey you used as a substitute for the pomegranate molasses?
Helen
julia B.
April 18, 2017
Massaging kale first does help to soften it a bit and makes eating raw kale a pleasure... Once I was given the task of making a massaged kale salad for 150 people. Aack ! I lit upon the idea of throwing the sliced greens into our huge 30 quart mixer at work ~ allowing the mixer paddle to do the massaging. Worked great and saved so much time. I use this method at home now for smaller amounts in my 6 quart KitchenAid...with great, fast results. Love this salad ! Spicy peanut sauce is superb !
verborgenheit
October 30, 2016
This was absolutely amazing. I used Fancy molasses instead of pomegranate molasses and it was delicious. Everyone practically inhaled it!
Tracey
June 19, 2016
Tried this recipe for supper. Didn't have any mint, just kale. Added dried cranberries. It was great! The dressing could definitely be used for many recipes. A keeper :)
suzanne
November 17, 2015
This salad is great! Add some chicken its FAB! I might bottle the dressing and package it with ideas for Christmas! Thanks!
Scribbles
August 10, 2015
Made this for lunch today topped with fresh tomatoes from my garden - excellent. Love the peanut dressing with the mint and the crunch from the kale and walnuts - satisfies all those senses...thanks!
inflytur
August 7, 2015
This is a great recipe. Try it even if you think you don't like kale.
Looking at the photo, the kale seems to be a bit softened, to wilted, which makes it tastier and easier to eat. I wonder if instructions left out I step that I have learned to do automatically with kale salads - massaging the kale.
Simply crush the cut kale with your hands to soften it up a bit. Doing this after you have put on some dressing makes sure the it gets well dispersed in the salad.
I like an earlier suggestion of adding dried cranberries to add sweetness. I added fresh pomegranate seeds.
Looking at the photo, the kale seems to be a bit softened, to wilted, which makes it tastier and easier to eat. I wonder if instructions left out I step that I have learned to do automatically with kale salads - massaging the kale.
Simply crush the cut kale with your hands to soften it up a bit. Doing this after you have put on some dressing makes sure the it gets well dispersed in the salad.
I like an earlier suggestion of adding dried cranberries to add sweetness. I added fresh pomegranate seeds.
Sheila E.
June 26, 2015
I had a tough time finding the pomegranate molasses myself. Ended up making it with an Alton Brown recipe. Easy... just time consuming.
cream C.
October 28, 2014
Oh, yum. I made this twice in a row, I was that excited. I might even be in love. This is serious. This first time I followed the directions except for substituting crunchy peanut butter, brown sugar (for pomegranate molasses which for the life of my I cannot track down), and a whole Thai chili pepper (I like I mouth on fire). I skipped the walnuts because I didn't have any. The second time I made it, I made a mixed salad of kale, cukes, tomatoes, and onions. Yum, yum, yum. I think I'll put this sauce on like EVERYTHING from now on (stir fry? steamed veggies? chicken marinade?). Happiness.
Shine
July 12, 2014
I made this with crunchy peanut butter for the dressing and left out the walnuts, squeezed in half a lime and used a mix of curly and lacinato kale as I didn't have quite enough of the latter in the garden. The mint is a nice accent flavour.
Remy S.
June 10, 2014
I have done the dish with cashews because the buttery, mellow quality is very nice. I would imagine chopped peanuts would taste complementary as well.
NC F.
June 10, 2014
For those of us that don't care for walnuts, any suggestions for alternative? Pine nuts ? Pecans ? I'm not an intuitive cook when it comes to substitutions. Thanks for ideas!
dymnyno
June 10, 2014
Since there is no bacon or sweet smokey meat in this recipe I used walnuts, but you could use any full flavored nut like pecans or almonds. I wouldn't use pine nuts because they might get too mushy when chopped (like pesto).
Lemongrass&Lime
May 14, 2014
Made the dressing by itself and used it to top brown rice, steamed greens and grilled chicken for dinner. It was quite delicious and very easy. Will make again.
gillianknitsalot
May 7, 2014
This is SO delicious- made it for my husband & father in law & both thought it was amazing and as heavy meat eaters were surprised at how filling it is too.
oregon C.
April 21, 2014
Loved this salad! Had to leave out the walnuts because of allergies. Would like to add the crunch next time, what nut would you suggest as a replacement? Wondering what would go well with the yummy peanut dressing.....
Margie K.
April 21, 2014
Yes, Remy...grew up on cilantro...good on or in almost anything! Can take the place of many green, leafy herbs.
Remy S.
April 21, 2014
I just bulk up the kale a bit when i'm out of mint. Anyone ever try cilantro?
Morgan G.
April 21, 2014
Can I replace the mint with something? I am not a fan of mint at all but love kale and peanut dressing
KOKelley
January 4, 2014
This salad is a staple in our house. I love everything about it - fresh crunchy kale, the brightness of the mint and the creamy, tangy, sweet, spicy (not too) peanut dressing. I normally make a double batch of everything and just dress the amount we will eat right away. I then manage to sneak in several bowls of the leftovers over the next few days....
dymnyno
January 4, 2014
Thanks, KO! I love this salad, even though kale is declared to be one of the food fads of 2013.
fearlessem
September 16, 2013
I tried this tonight and while I really loved the concept, I just didn't love the end product. But it may be that it turns out I don't love raw kale, as the dressing was fantastic -- I actually licked every drop from the mason jar I made it in (used a stick blender, which worked great). I thought the kale would wilt more, but my kale -- despite being baby leaves -- stayed very stout even an hour later...
Micah E.
February 7, 2021
I suggest trying to 'massaging' it a bit before you chop it up finely. I also scrunch the dressing into it with my hands to really break it up/soften it. Makes a big difference. Tastes more like the delicious dressing than fibrous kale
khyatt
June 27, 2013
This was really good.I had some leftover sauce, and more kale, so the next day I sauteed the kale with garlic and rice wine vinegar, then mixed in the sauce. It was great warm too!
EmilyC
June 24, 2013
I absolutely love this salad, one of the best kale salads I've ever tasted. Made it tonight alongside thirschfeld's oven braised buttermilk chicken with za'atar. I only make a handful of recipes again and again, and this will be one of them. Congrats on your much deserved Wildcard win!
Rae R.
June 21, 2013
Made this tonight. As promised, this has an addictive flavor. The mint and pomegranate molasses was a fantastic flavor combination. The heat level was not for the faint of heart. Will be making this again but I think I may decrease the red pepper a bit.
Marci L.
June 21, 2013
Pomegranate molasses? Where do you find that? Thanks! Looks good!
dymnyno
June 21, 2013
I have found pomegranate molasses in my local grocery in the ethnic food area. I see that you are in LA so you should have not problem. Whole Foods probably has it.
Kimster
June 23, 2013
I found the pomegranate molasses at a Mediterranean Bakery & Deli for only $3.99!
Vic K.
June 15, 2013
This is fantastic. Added some pomegranate to the mix for colour and what was planned for left overs was gone even with fussy eaters. Recommend this.
Remy S.
June 11, 2013
Extremely satisfying! Does the dressing translate well with noodles or fish? I would think so but am wondering if anyone has given that a go
TasteFood
June 8, 2013
This looks fantastic. I have so much kale in my refrigerator right now, and will make this salad asap.
Jlwmuse
June 7, 2013
Sounds delicious! Making this for lunches next week- would you add the dressing the night before, or right when you are ready to eat?
LauriL
June 9, 2013
Definitely wait until you're ready to eat it! I made it on Friday for a book club gathering that night and had one serving leftover.
Saturday the salad was a soggy mess. I salvaged the walnuts though and and put them on a fresh salad for lunch.
Saturday the salad was a soggy mess. I salvaged the walnuts though and and put them on a fresh salad for lunch.
LauriL
June 9, 2013
BTW, everyone loved it and asked me to make it for another event this coming Saturday!! I made the pomagranite molasses from scratch as I didn't have access to an Indian market.I halved the juice to only two cups ($6.99!!) and it took 2 hours to reduce to a mere half cup. I've been using the leftover molasses to mix with cold seltzer and it is sooo refreshing!
themissingingredient
June 9, 2013
I used a light hand with the salad dressing (as dymnyno suggests) and my salad held up for the second day. Maybe it was because I had a lot left and the dressing drained a little to the bottom of the bowl?
cookbooksareforeveryone
June 6, 2013
Great lunch. Notes to the un- initiated kale user. The fibers of raw kale need to be broken down a bit. I suggest "massaging" the cleaned chopped kale for a few minutes with a bit of salt and lemon juice. Also, if you toast your walnuts before adding them to the kale, the warm nuts help to soften the raw kale. Pomegrante seeds or slivers of kumquat add color and zest to the great recipe.
cookinginvictoria
June 6, 2013
Congratulations on the WC win, dymnyno! So excited to make this . . . I have kale and mint ready to harvest right now in my garden. And that peanut dressing sounds fabulous. Lovely recipe for a late spring dinner. :)
gingerroot
June 6, 2013
Woo-hoo!! Congrats on the well deserved wildcard dymnyno! This looks fabulous and I can't wait to make it.
teri.l.taylor.37
June 5, 2013
Just came across a kale seaweed salad at a street fair.. i could see adding seaweed to this too! yum!
krusher
June 5, 2013
Frankly, in the interests of endless creativity, I think fusion cuisine is going slightly mad in some quarters! I love Asian, Mediterranean, Middle-Eastern, other European foods - the lot. Sometimes the experimental fusion cooking is utterly uninteresting to the palate. There I have said it. As everyone has already lauded this recipe, I will honorably prepare it and get back to you.
readerwriter
June 5, 2013
How can you honestly make a negative comment on a recipe you haven't even made yet?!
krusher
June 5, 2013
By my reckoning, including you, only one person has actually tried this. The recipe has passed the first test of "the reading" which is mandatory for any recipe. I was merely making a statement about the state of experimental fusion cooking, a bug bear of mine, not specifically about this recipe. As I, like you and the other commentators, have not yet tried it but will, the jury is of course out. I applaud enthusiastic cooking and want Food 52 to succeed in every honorable, creative and decent way it can.
savorthis
June 6, 2013
I just don't understand what is so crazy and fusiony about the recipe. I make asian-y kale all the time and had it last night with toasted pecans, sesame, sweet glazed carrots, black vinegar and soy. It seems it is just another good platform for a good sauce really. I agree there can be some odd sounding mashups that don't sound good but this doesn't seem odd at all to me.
dymnyno
June 6, 2013
I have to admit that the word fusion didn't cross my mind when I made this recipe. I live in California where exposure to the cuisines of many cultures is and has been part of my life since childhood (a very long time ago). Interestingly, when people refer to "fusion" they are usually thinking Asian flavors. I hope you try is...it's quick and easy and healthy.
darksideofthespoon
June 7, 2013
What a strange comment. I don't see what is fusion about this recipe, at all. Perhaps other than the addition of pomegranate molasses (and that's a far reach). It's a peanut dressing on kale. Either way, I just made this and am closing my laptop to go back for seconds.
jgboston
June 5, 2013
the dressing is awesome! I quick steamed kale and added mint afterwards. Very good, added rice to fill it out as main lunch dish
dymnyno
June 5, 2013
Thank you all for the wonderful comments! I am so happy that you like this recipe.
lloreen
June 5, 2013
Ooh! Great idea! I think I will make this tonight. I might add some avocado, just for extra creaminess.
ddecrette
June 5, 2013
Absolutely loved this salad and so did my young girls (my only change was a tad bit less pepper.)
darksideofthespoon
June 5, 2013
Of course, I have everything to make this *except* for Kale. Guess I have to make a trip to the store when the little one wakes up!
petalpusher
June 5, 2013
Ruth Albino, if you can find a bottle of pomegranate juice, you can simmer it down to become molasses. It lasts forever in the fridge or you use it up right away in so many dishes and dressings. I live in the middle of nowhere, but pomegranate juice was at the health food store.
Ruth A.
June 5, 2013
Where can I find pomegranate molasses?
photogirl320
June 5, 2013
I live in a larger city and find it in my local Turkish grocery store. It's considerably less expensive there than in stores like Whole Foods. I think almost any shop carrying Middle Eastern food items would have it.
tattoo55
June 5, 2013
Sounds awesome, but what KIND of mint....
AntoniaJames
June 5, 2013
Or Ginger Mint! That's what I'll be using. I can hardly wait to make this. ;o)
TheWimpyVegetarian
June 5, 2013
Yay!!! Congrats Mare on your Wildcard Win!!! This salad is PERFECT for me. Love !!!
Kukla
June 5, 2013
Congratulations dymnyno on the Wildcard Win! I love your salad and especially the dressing, which can be used for many, many salads with different ingredients!
AntoniaJames
June 5, 2013
This totally rocks, dymnyno. Congratulations! ;o) P.S. I can see that dressing going on a lot of other things. Wow.
riverkitchen
June 5, 2013
any suggestions for a substitute for the walnuts (somewhat allergic but can have most other nuts)?
ETinDC
June 5, 2013
I would try whole roasted peanuts... had a kale salad with peanuts recently and it was good, plus obviously they would go fine with the peanut dressing.
robin S.
June 5, 2013
I am plagued with too much mint and blessed with abundant kale in my organic garden. What a perfect pairing! Can't wait to try it!
Molly M.
June 5, 2013
lacinato is my favorite too, but not always available at my store. can green kale be subbed?
gwynwa
May 11, 2013
Just made this with 1 substitution in the dressing. I minced a quarter Serrano pepper instead of red pepper flakes. Delish!!
gingerroot
July 5, 2012
I can't wait to try this! Lacinato is my favorite variety too - and we have a vigourous plant in one of our raised beds that won't stop giving. I have everything on hand so will make this soon.
em-i-lis
June 28, 2012
This sounds so interesting, dymnyno. I bet the dressing would be great for tofu too, especially grilled tofu!
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