Kale Salad with Peanut Dressing


  • 2 bunches kale, lacinato or dinosaur if you can find it
  • 2 red peppers (or one red, one yellow), cut into fine strips or chopped
  • 2 carrots, shaved with a peeler or cut into thin strips
  • 1 cup roasted peanuts, divided
  • 1/3 cup olive oil (could also use canola or peanut oil)
  • 3 tablespoons cider vinegar
  • 1 tablespoon packed brown sugar
  • 1/2 teaspoon salt
  • a few grind of the pepper mill


  1. Slice center rib out of kale leaves. Stacking several leaves at a time, cut into thin strips.
  2. Toss kale with peppers and carrots.
  3. In chopper or food processor, pulse 1/4 cup peanuts, oil, vinegar, sugar, salt, and pepper until mostly pureed but leaving some chunkiness to the peanuts.
  4. Toss the kale mixture with the dressing and let sit for a few minutes to a few hours before serving, adding the 3/4 cup peanuts just before serving. Recipe can be halved but leftovers do keep rather well.


  • Add a tablespoon of peanut butter to the dressing for added peanut flavor and creaminess in the dressing.
  • For an Asian twist, drizzle with a teaspoon or two of sesame oil.

More recipes at FountainAvenueKitchen.com