Hillstone Copycat Emerald Kale Salad

Inspired by Hillstone’s Emerald Kale Salad, this version layers finely shaved kale and cabbage with herbs, peanuts, and Parm in a bright, peanut oil–based dressing. Always a fam/friend favorite!

Ingredients

Salad

• 1 large bunch lacinato or curly kale (≈ 6 cups finely chopped, ribs removed)

• ½ head green or Napa cabbage (≈ 3–4 cups finely shredded)

• 4 green onions, thinly sliced

• ½ cup fresh mint leaves, chopped

• ½ cup fresh cilantro or flat-leaf parsley, chopped

• 1 cup roasted salted peanuts, roughly chopped (plus extra for topping)

• ½ cup freshly grated Parmesan or Parmigiano Reggiano

• Lime wedges, for serving

Dressing

• ⅓ cup rice vinegar

• 1 Tbsp soy sauce or tamari

• 2 Tbsp sugar or maple syrup

• 1 Tbsp spicy brown or Dijon mustard

• ⅔ cup roasted peanut oil (or ¼ cup toasted sesame + ¼ cup avocado + 2 Tbsp olive oil if subbing)

• 1 small clove garlic, finely grated

• ½ small serrano or jalapeño, finely chopped (optional for a little kick)

• Salt and freshly ground black pepper, to taste

Directions

1. In a large bowl, whisk together rice vinegar, soy sauce, sugar, mustard, garlic, and serrano (if using).
   Slowly stream in peanut oil while whisking until emulsified. Season with salt and pepper.

2. Finely slice kale and cabbage, the finer the cut, the better. Add to a large mixing bowl with green onions, mint, and cilantro.

3. Drizzle about two-thirds of the dressing over the greens and massage lightly for 30 seconds to soften. Toss in the peanuts and Parmesan, adding more dressing as needed until lightly evenly coated.

4. Taste and adjust with more dressing/salt as needed. Serve piled high with extra peanuts, Parmesan, and a squeeze of lime. Holds well for about an hour once dressed.

Tips

• Make-ahead: Chop everything but herbs up to 4 hours ahead; keep chilled.

• Add protein: Rotisserie chicken, grilled shrimp, or tofu all work great.