Scale

Salad Ingredients:

1 large bunch curly kale or 2 medium bunches lacinato kale, stemmed (about 8 ounces)

3 cups shredded savoy cabbage (about ½ small head)

¼ teaspoon fine sea salt

¾ cup dry-roasted peanuts, finely chopped

⅓ cup roughly chopped fresh mint leaves

⅓ cup chopped fresh cilantro

3 green onions, thinly sliced (about ½ cup)

Shredded meat from 1 small rotisserie chicken (about 3 cups)

Dressing Ingredients:

5 tablespoons extra-virgin olive oil

3 tablespoons rice vinegar

2 tablespoons creamy peanut butter (natural or regular)

2 teaspoons toasted sesame oil

2 teaspoons Dijon mustard

1 teaspoon honey

¼ teaspoon fine sea salt

⅛ teaspoon ground cayenne pepper

Massage the Greens: Slice kale into thin ribbons, then chop into bite-sized pieces. You should have about 8 cups total. Place kale in a large bowl with cabbage. Sprinkle with salt. Gently massage handfuls of greens until the kale softens and turns deep green.
Make the Dressing: In a small bowl or measuring cup, whisk olive oil, vinegar, peanut butter, sesame oil, mustard, honey, salt, and cayenne until smooth and creamy. Adjust seasoning as needed.
Toss the Salad: Pour half the dressing over the kale mixture and stir to combine. Add peanuts, mint, cilantro, green onions, and chicken. Toss gently, adding more dressing until the salad is well coated.
Serve Fresh: Enjoy immediately, or refrigerate for up to 3 hours before serving.