Kale Slaw
This spin on traditional coleslaw is tossed with an addictive salty peanut dressing.
Kale Slaw with Peanut Dressing
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Kale Slaw
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.
I made half a batch. I only had about a 1/8th cup of peanuts, so I added peanut butter when making the dressing, and used what little peanuts I had to sprinkle on at the end. I also didn't have a pepper, but it still was very yummy!
My husband dislikes kale (I've tried many recipes on him) but gobbled this up - giving it a thumbs up!
kala claw with peanut sauce
Delish! Made it just as written twice, then tweaked it just a little today and I like it even more. All I did was cut the oil from 1/2 cup to 1/4 cup, and instead of processing half of the peanuts and sprinkling the other half, chopped, on top, I processed the whole 1/2 cup of peanuts into the dressing. For me, I preferred the less oily dressing with more body from the peanuts, AND I eliminated half of the oil in the recipe in the process with an actual flavour improvement!
We LOVED this salad! It's not only incredibly tasty it's incredibly appealing visually. It's nice to find a use for kale that doesn't require cooking. the tastes and textures are perfectly combined. I wouldn't change a thing. I can't wait for BBQ season to begin-this hearty salad will go everywhere with us!
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!