Kale Slaw with Peanut
This spin on traditional coleslaw is tossed with an addictive salty peanut dressing.
Kale Slaw with Peanut Dressing
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Kale Slaw with Peanut
This spin on traditional coleslaw is tossed with an addictive salty peanut...
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Martha Stewart Living, August 2009
- Yield Serves 8
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Ingredients
- 2 large bunches curly kale, center ribs discarded, very thinly sliced crosswise (about 10 cups)
- 1 yellow, orange, or red bell pepper
- 2 carrots, thinly sliced crosswise
- 1/2 cup vegetable oil
- 1/4 cup cider vinegar
- 1/4 cup salted peanuts
- 2 tablespoons packed light-brown sugar
- 1/2 teaspoon coarse salt
- 1/4 cup salted peanuts
Directions
- Toss 2 large bunches curly kale, center ribs discarded, very thinly sliced crosswise (about 10 cups); 1 yellow, orange, or red bell pepper, ribs and seeds removed, halved crosswise and thinly sliced lengthwise; and 2 carrots, thinly sliced crosswise, in a large bowl.
- Puree 1/2 cup vegetable oil, 1/4 cup cider vinegar, 1/4 cup salted peanuts, 2 tablespoons packed light-brown sugar, and 1/2 teaspoon coarse salt in a blender until smooth.
- Pour dressing over vegetables just before serving. Sprinkle with 1/4 cup salted peanuts, coarsely chopped.
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This was delicious! I made some changes:
* I used a handful of chopped broccoli "slaw" from Trader Joe's in place of the carrot. I added more veggies by adding about a third cup finely chopped cucumber and two bell pepper instead of one.
* To give the sauce more kick, I added three cloves of raw garlic and a heaping tablespoon (if not more!) of Korean hot pepper bean paste.
Now it will chill in the fridge to serve with quinoa for dinner tomorrow. From my taste test I'll definitely make again!
My four year old loves this salad. I have been trying to find a way to incorporate kale into our diet, and this recipe did it! If you have a peanut butter lover in your family, I'm sure they will enjoy this coleslaw too!