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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

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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

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Pour dressing over vegetables just before serving. Sprinkle with 1/4 cup salted peanuts, coarsely chopped.

Source
Martha Stewart Living, August 2009

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Reviews (10)

  • AureliaOC 12 Jul, 2014

    Good salad! I agree with a lot of the previous reviewers. This is a LOT of kale. 1 good-sized bunch is probably plenty. I also reduced the amount of oil to 1/3 c, and added some lime juice and red chili flakes to give the recipe a bit more zing. Topped it with grilled chicken that had marinated in garlic-lemon-cilantro...great!

  • Shelley_R 4 Nov, 2013

    This recipe is easy to make and so healthy! It is a favorite of my family.

  • Robyn81 19 Sep, 2013

    Fantastic recipe! Kale salad can often be bland but the peanut based sauce works so well here. I used 1/3 less oil than suggested and increased the amount of peanuts in the dressing and on top. I found that I had more kale than necessary so I would suggest reserving some kale, adding the dressing, then stirring in the remaining kale as needed to get the right amount of "sauciness" according to your preference. I added some chilis into the blender for some kick. I will make this again for sure!

  • mkim1206 8 Jul, 2013

    Initially, I thought, eww, kale salad?? but upon reading peopl'e reviews, I had to make it and I am so glad I did. I must have made it like 40 times already. It is the only dish people ask for again and again and I literally have printed recipes ready whenever I make this for a party. People always always ask for the recipe of this amazing salad.

  • SarahM 18 Jul, 2012

    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!

  • vovomary1 3 Jul, 2012

    kala claw with peanut sauce

  • MomToABeautifulPrincess 31 May, 2012

    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!

  • barbarafox25 25 Feb, 2012

    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!

  • DanaTex 12 Feb, 2012

    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!

  • leahraeham 7 Jul, 2011

    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!