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Vibrant bowl of roasted peanut kale crunch salad with kale, cabbage, fresno peppers, and chopped peanuts.
Alyssa

Roasted Peanut Kale Crunch Salad

OOOH BABY, this salad is so good! Crunchy kale and cabbage, fresh herbs and fresno peppers, chopped peanuts, and a perfect roasted peanut vinaigrette that tucks into all the salad nooks and crannies.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 people
Course: Sides
Cuisine: American
Calories: 355
Ingredients Method Notes

Ingredients
  

  • 4 large stalks kale, stems removed
  • 1/2 head green cabbage
  • 2 small fresno peppers, sliced
  • 1 cup peanuts, chopped
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped green onions
  • 1/2 cup roasted peanut oil
  • 2 tablespoons rice vinegar
  • 1 clove garlic
  • 2 1/2 tablespoons sugar
  • 1 teaspoon coarse kosher salt (more to taste)
  • freshly ground black pepper

Method
 

  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. Chop your herbs, peanuts, and fresno peppers.
  3. Pulse the kale and cabbage in batches using a food processor until very finely chopped. Transfer to a large bowl.
  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.

Notes

Adjust seasoning to taste and serve immediately for best freshness.