Kale Salad With Peanuts and Ginger Viniagrette

I had a kale salad at Houston's in New Orleans. It was so delicious that I absolutely wanted to recreate it. I made it for Thanksgiving and it was a big hit! Even if you don't like kale you may want to try this salad. It might just change your mind!

Kale Salad with Peanuts and Ginger Vinaigrette

Salad

4 cups finely chopped kale

1 cup finely slivered green cabbage

1/4 cup chopped fresh mint

1/4 cup chopped fresh cilantro

3 chopped green onions

1/3 chopped salted peanuts

Vinaigrette

1/3 cup peanut oil

2 Tbsp. sesame oil

1/4 cup Rice wine vinegar

2 Tbsp. soy sauce

1 1/2 Tbsp. honey or agave

1/2 tsp. garlic powder

1 Tbsp. minced ginger root

1/2 tsp. ground ginger

1 tsp. siracha sauce or 1/8 tsp. crushed red pepper

Topping

Finely crumbled Feta cheese

* Mix up vinaigrette combining all ingredients in a container that

can later be shaken. I think it is nice to mix up the vinaigrette a day

before to help flavors meld.

* Chop and mix all salad ingredients except peanuts. Save the peanuts

 until later on. You can chop and bag these ingredients a day ahead as well.

* About a half hour before serving place salad ingredients in a big bowl,

 shake up and pour vinaigrette over salad. Toss to coat. Add peanuts and

 toss again. Put in refrigerator for about a half hour.

* Toss again and serve with a light sprinkle of finely crumbled

 cheese on the top. 

Cranberry Chutney

* This is a side dish or a great addition to a left over sandwich from your turkey feast.

There is a lot of flavor packed into it. I have made it for years. It thickens naturally and

 is so easy to make. It also keeps for weeks. We really love it! 

If you have never made anything like this I would say try it, you just may have

 a new favorite as well.

Cranberry Chutney

2 packages fresh cranberries (24ozs)

1 1/2 cups granulated sugar

1/2 cup brown sugar

1/2 cup golden raisins

1 1/2 tsp. cinnamon

1 tsp. ground ginger

1/8 tsp. ground cloves

1/8 tsp. allspice

1 cup water

1 medium apple, chopped (approx. 1 cup chopped)

1 cup chopped yellow onion

1 stalk celery, chopped

* Combine in a medium saucepan; cranberries, both sugars, raisins, spices, and water. Stir to mix. Cover and heat over

 medium heat for 15 minutes, stirring occasionally.

* Next add the onion, apple, and celery, and simmer uncovered med to med/low heat,

for 15-20 minutes longer, stirring occasionally, until it thickens.

* Remove from heat. Cool. Place in an appropriate container and

chill for at least a half a day. I usually make it a day or two before I need it.

* Recipe can be easily halved.