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Recipe Card

My Go-To Meal-Prep: Roasted Peanut Kale Crunch Salad

Preview of My Go-To Meal-Prep: Roasted Peanut Kale Crunch Salad
Prep
15 min
Total
15 min
Serves
6
Calories
355 kcal
Carbs
18.10 g

Ingredients

  • 4 large stalkskale, stems removed
  • 1/2 headgreen cabbage
  • 2 smallfresno peppers, sliced
  • 1 cuppeanuts, chopped
  • 1/2 cupchopped cilantro
  • 1/2 cupchopped green onions
  • 1/2 cuproasted peanut oil
  • 2 tablespoonsrice vinegar
  • 1 clovegarlic
  • 2 1/2 tablespoonssugar
  • 1 teaspooncoarse kosher salt ((more to taste))
  • —freshly ground black pepper

Instructions

  1. 1

    Blend all ingredients for the vinaigrette in a small blender or food processor until smooth. (Alternatively, you can grate the garlic and shake thoroughly to combine.)

  2. 2

    Chop your herbs, peanuts, and fresno peppers.

  3. 3

    Pulse the kale and cabbage in batches using a food processor until very finely chopped. Transfer to a large bowl.

  4. 4

    Toss the kale and cabbage with some of the dressing, massaging it together to make sure the kale is tender. Add peanuts, peppers, and the rest of the dressing.