Kale Salad With Roasted Peanut Dressing

• For the dressing:
• 3/4 cup Roasted Peanut oil
• 1/4 cup rice wine vinegar
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 2 teaspoon black pepper
• 1 teaspoons salt
• 1 tablespoon plus 1 teaspoon dry mustard
• 1 teaspoon worchestershire sauce
• 2 tablespoons soy sauce
• 1/2 teaspoon sesame oil
• 1 teaspoon water
• 2 teaspoons garlic powder
• Place in a dressing shaker and shake well till combined.
• For the salad:
• 12-14 roughly 2 1/2 cups curly kale ( not tuscan or black) stems ribs cut out, leaves chiffonade chopped finely and then cut into three times really shredded ( Kale is tough so you want really fine small pieces but not confetti)
• 1 and 1/2 cups shredded and fine chopped green cabbage
• 10 mint leaved chiffonade chopped
• 1/4 of a bunch of fresh cilantro leaves and stems are fine finely chopped
• 3/4 cup finely chopped dry roasted peanuts no salt
• 1/2 cup whole dry roasted peanuts
• 1/2 cup plus 2 tablespoons finely grated parmesan cheese

1. For the dressing:
2. 3/4 cup Roasted Peanut oil
3. 1/4 cup rice wine vinegar
4. 2 tablespoons lemon juice
5. 1 tablespoon honey
6. 2 teaspoon black pepper
7. 1 teaspoons salt
8. 1 tablespoon plus 1 teaspoon dry mustard
9. 1 teaspoon worchestershire sauce
10. 2 tablespoons soy sauce
11. 1/2 teaspoon sesame oil
12. 1 teaspoon water
13. 2 teaspoons garlic powder
14. Place in a dressing shaker and shake well till combined.
15. For the salad:

peanut oil, rice wine vinegar, lemon juice, honey, black pepper, salt, mustard, worchestershire sauce, soy sauce, sesame oil, water, garlic, place, salad, curly kale, green cabbage, cilantro, peanuts, peanuts, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/kale-salad-with-roasted-peanut-dressing-51942251 (may not work)