Food & Cooking Recipes Salad Recipes Kale Slaw with Peanut Dressing 3.8 (226) 10 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 8 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. Ingredients 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 Directions Toss kale, bell pepper, and carrots in a large bowl. Puree vegetable oil, cidervinegar, salted peanuts,light-brown sugar,and coarse salt in a blenderuntil smooth. Pour dressing over vegetables just beforeserving. Sprinkle with salted peanuts,coarsely chopped. Print