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.


  • 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

  • ½ cup vegetable oil

  • ¼ cup cider vinegar

  • ¼ cup salted peanuts, plus ¼ cup salted peanuts, coarsely chopped

  • 2 tablespoons packed light-brown sugar

  • ½ teaspoon coarse salt


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

  2. Puree vegetable oil, cidervinegar, salted peanuts,light-brown sugar,and coarse salt in a blenderuntil smooth.

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

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