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Roasted Peanut Kale Crunch Salad

A crunchy, flavorful salad featuring roasted peanuts and fresh vegetables, dressed with a nutty peanut vinaigrette that balances oil and acid.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Base
  • 4 large stalks kale, stems removed
  • 1/2 head green cabbage
  • 2 small fresno peppers, sliced
  • 1 cup peanuts, chopped
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped green onions
Roasted Peanut Vinaigrette
  • 1/2 cup roasted peanut oil
  • 2 tablespoons rice vinegar
  • 1 clove garlic
  • 2 1/2 tablespoons sugar
  • 1 teaspoon coarse kosher salt, more to taste
  • Freshly ground black pepper

Method
 

Make the Roasted Peanut Vinaigrette
  1. Blend all vinaigrette ingredients in a small blender or food processor until smooth.
Prep the Salad
  1. Chop herbs, peanuts, and fresno peppers.
Chop the Kale and Cabbage
  1. Pulse kale and cabbage in a food processor until finely chopped, and transfer to a large bowl.
Mix and Serve
  1. Toss kale and cabbage with some dressing and massage together to tenderize the kale.
  2. Add peanuts, peppers, and the rest of the dressing.

Notes

Serve chilled or at room temperature. Pairs well with grilled chicken or baked tofu. Store in an airtight container, dressed salad keeps for 2–3 days.