Houston's Kale Salad

For the peanut vinaigrette:
½ cup peanut oil
2 Tablespoons toasted sesame oil
2 Tablespoons seasoned rice wine vinegar (or apple cider vinegar)
1 Tablespoon soy sauce
1-½ Tablespoons honey
Dash of cayenne pepper

For the salad:
4 heaping cups chopped kale (from one smallish bunch kale, leaves washed and de-stemmed)
1 cup finely slivered green cabbage
¼ cup chopped fresh mint
¼ cup chopped cilantro
1 scallion, slivered
3 Tablespoons chopped peanuts (I use roasted salted peanuts)

Make the dressing by whisking all the ingredients together in a small mixing bowl. Alternately, you can add the ingredients to a small jar with a tight-fitting lid and shake vigorously to combine.

Combine all the salad ingredients except the chopped peanuts in a large bowl. Add about half the dressing and toss well, adding more dressing as needed so that all the leaves are lightly coated. (You will probably have leftover dressing.) This salad tastes better if dressed at least 30 minutes before serving, giving the vinaigrette a chance to mellow out the crunch of the raw kale leaves.

Add the chopped peanuts right before serving and toss again, seasoning to taste with salt and pepper. Makes 4 salad servings, or 2 main course servings.