- 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
Kale Salad with Peanut Dressing
Ingredients
Instructions
- Slice center rib out of kale leaves. Stacking several leaves at a time, cut into thin strips.
- Toss kale with peppers and carrots.
- 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.
- 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.
Notes
- 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.