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

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

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