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Roasted Peanut Kale Crunch Salad

Servings: 4

Ingredients

Roasted Peanut Vinaigrette

  • 1/2 c roasted peanut oil
  • 2-3 Tbls rice vinegar
  • 1 clove garlic
  • 2.5 Tbls sugar
  • 1-2 tsp kosher salt  more to taste
  • freshly ground black pepper

Kale Crunch Salad

  • 4 large stalks of kale stems removed
  • half head green cabbage 
  • 2 small Fresno peppers or any mild red pepper, sliced
  • 1 c peanuts chopped
  • 1/2 c chopped cilantro
  • 1/2 c sliced scallions

Instructions

Make the Roasted Peanut Vinaigrette

  • Blend all the vinaigrette ingredients in a small blender or food processor until smooth. Set aside.

Prep the Salad

  • Using a food processor, pulse the kale and cabbage in batches until it is very finely chopped, stopping before the greens get too mushy. If they release too much water, just give them a gentle squeeze with a paper towel. Transfer to a large bowl.
  • Toss your kale and cabbage with some of the dressing; massage it together with your hands for a minute to make sure the kale is tender.
  • Chop your herbs, peanuts, and fresno peppers. Add to the bowl with the massaged kale and cabbage, along with the rest of the dressing. Serve.