This Roasted Peanut Kale Crunch salad is so delicious! This salad is so tasty because the Kale has been finely chopped. It’s also juiced and slathered in a delicious roasted peanut dressing that is sweet and slightly sour.
Let me start by saying that I will only ever live with roasted peanut dressing from now on. It has all the flavor and heaviness of a peanut salad but is much lighter. It’s fantastic. This salad is delicious. The texture of the Kale and cabbage makes it a delight to eat. Add some peanuts and thinly sliced Fresno peppers, and you have a crunchy, spicy, and filling dish.
This is the typical order in which this salad would be prepared:
- Make it for lunch
- The rest is for dinner.
The Kale, cabbage, and dressing are all very hearty, so it lasts surprisingly well. The Kale in the sauce softens it even more, so I enjoy the leftovers just as much as the original salad.
We don’t do it all at once – this is great for meal preparation. I have been known to keep a container with shredded Kale, herbs, and cabbage in the refrigerator, along with a container containing the dressing. I then toss individual salads throughout the week for an amazingly quick lunch that I look forward to.
This salad is great on its own. I eat it often, particularly as a salad for lunch. You can also do as we did for dinner last night and serve some shrimp with herby sauce on the side, along with a piece of buttered toast. You can also do what we did last night – serve it with leftover grilled rice and chicken.
How to make a quick roasted peanut vinaigrette
You can whisk or blitz this roasted peanut dressing in an instant! This dressing is made with roasted peanut oil. It has the flavor of a peanut sauce but a silky, light texture. You may need to go to another store, depending on your location, but I recommend purchasing multiple bottles. I have gone through two bottles in a matter of days with this salad.
You can use it to make this peanut dressing if you don’t have roasted peanut oil or if you want to avoid the hassle of finding it. Avocado oil will also work in place for a similar flavor.
Chop Your Veggies
These are the ones I make by hand: green onion, peanuts, Fresno chilis, and cilantro.
Cut your greens into fine pieces.
For the best texture, finely chop your Kale or cabbage in a processor. It is best to cut the vegetables into chunks before processing them. This will ensure that they are processed evenly. Give them a gentle squeeze or pat with a paper towel if they begin to release too much water.
Store the Kale, cabbage, and other vegetables together in a single bowl or container.
Combine it All
Mix your dressing, greens, peanuts, and herbs. Enjoy your life!
Kale Crunch Salad:
- 4 Large stalks Kale Removed stems
- Half a Head of Green Cabbage
- 2 Small Businesses Fresno peppers Sliced
- One peanut……………?
- 1/2 cilantro
- 1/2 Green onions
Roasted Peanut Vinaigrette:
- 1/2 Roasted peanut oil
- 2 Tablespoons rice vinegar
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- 2 1/2 tablespoons Sugar
- One teaspoon Fine kosher Salt, More to Taste
- Freshly ground Black pepper
- To make the Roasted peanut vinaigrette, blend all ingredients in a food processor or small blender until smooth. This is mainly to incorporate the cloves of garlic. If you prefer, you can grate the garlic and add it to the jar along with the rest of the ingredients.
- Prepare the Salad: Chop your herbs, nuts, and fresh chili peppers.
- Chop Kale and Cabbage. In batches, use a food processor to pulse the Kale or cabbage until very finely chopped. Stop before the leaves become too mushy. You can gently squeeze them with a piece of paper towel if they are releasing too much liquid. Transfer into a large bowl.
- Mix and serve: Toss your cabbage and Kale with some dressing. Massage it with your hands together for a minute to ensure the Kale has become tender. Add the peanuts, peppers, and the remaining sauce. YUM!