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.

Martha Stewart Living, August 2009


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (10)

226 Ratings
  • 5 star values: 71
  • 4 star values: 71
  • 3 star values: 54
  • 2 star values: 24
  • 1 star values: 6
Rating: Unrated
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!
Rating: 5 stars
This recipe is easy to make and so healthy! It is a favorite of my family.
Rating: Unrated
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!
Rating: 5 stars
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.
Rating: 4 stars
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!
Rating: Unrated
kala claw with peanut sauce
Rating: Unrated
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!
Rating: 5 stars
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!
Rating: 4 stars
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!
Rating: 5 stars
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!