New This Month

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

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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