Roasted Peanut Kale Salad
A bold, chopped kale salad with roasted peanuts, peppers, and a tangy vinaigrette—fresh, savory, and the perfect balance to a cozy meal.
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Ingredients
- 2 large stalks kale stems removed
- ¼ head green cabbage
- 1 jar roasted red peppers chopped
- 1 cup peanuts chopped
- ½ cup chopped green onions
Vinaigrette:
- ½ cup avocado oil
- 2 tablespoons rice vinegar
- 1 clove garlic grated
- 2½ tablespoons sugar
- 1 teaspoon coarse kosher salt plus more to taste
- Freshly ground black pepper
Instructions
- Prep the greens by soaking in a baking soda and water bath, then dry completely.
- Blend all vinaigrette ingredients in a small blender or food processor until smooth.
- Chop the peanuts and roasted red peppers.
- Using a food processor, pulse the kale and cabbage in batches until very finely chopped, stopping before the greens become too mushy. If excess moisture is released, gently pat dry with a paper towel. Transfer to a large bowl.
- Toss the kale and cabbage with some of the dressing and massage with your hands for about a minute until tender. Add peanuts, peppers, green onions, and remaining dressing, then toss to combine.
Servings: 6