Kale Slaw with Peanut Dressing

An untraditional take on coleslaw, this salad has thinly sliced kale tossed with crunchy bell pepper and carrot slices. The slaw is finished with a salty peanut dressing and adds a fresh, vibrant note to your barbecue plate.

  • Servings: 8
Kale Slaw with Peanut Dressing

Source: Martha Stewart Living, August 2009


  • 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
  • 2 carrots, thinly sliced crosswise
  • 1/2 cup vegetable oil
  • 1/4 cup cider vinegar
  • 1/4 cup salted peanuts, plus 1/4 cup salted peanuts, coarsely chopped
  • 2 tablespoons packed light-brown sugar
  • 1/2 teaspoon coarse salt


  1. Toss kale, bell pepper, and carrots in a large bowl.

  2. Puree vegetable oil, cider vinegar, salted peanuts, light-brown sugar, and coarse salt in a blender until smooth.

  3. Pour dressing over vegetables just before serving. Sprinkle with salted peanuts, coarsely chopped.


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