Description
A vibrant and crunchy Roasted Peanut Kale Crunch Salad featuring finely chopped kale and cabbage tossed in a flavorful roasted peanut vinaigrette. This salad combines fresh herbs, spicy Fresno peppers, and toasted peanuts for a perfect balance of textures and bold flavors, making it a quick, healthy, and satisfying dish.
Ingredients
Salad
- 4 large stalks kale, stems removed
- Half a head of green cabbage
- 2 small Fresno peppers, sliced
- 1 cup peanuts, chopped
- 1/2 cup chopped cilantro
- 1/2 cup chopped green onions
Roasted Peanut Vinaigrette
- 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, to taste
Instructions
- Make the Roasted Peanut Vinaigrette: Blend the roasted peanut oil, rice vinegar, garlic, sugar, kosher salt, and freshly ground black pepper in a small blender or food processor until smooth. Alternatively, grate the garlic into a jar with the other ingredients and shake well to combine.
- Prep the Salad: Chop the cilantro, green onions, peanuts, and Fresno peppers into small pieces.
- Chop the Kale and Cabbage: Using a food processor, pulse the kale and cabbage in batches until very finely chopped, being careful not to over-process so they do not become mushy. If excess water is released, gently squeeze the greens with a paper towel to remove moisture. Transfer chopped greens to a large bowl.
- Mix and Serve: Toss the chopped kale and cabbage with some of the roasted peanut vinaigrette. Massage the dressing into the greens with your hands for about a minute until the kale becomes tender. Add the chopped peanuts, Fresno peppers, cilantro, green onions, and the remaining dressing. Toss again to combine and serve immediately.
Notes
- Massage the kale thoroughly with the dressing to soften its tough texture and improve flavor absorption.
- Be careful not to over-pulse the kale and cabbage in the food processor to prevent a mushy texture.
- Adjust salt and sugar in the vinaigrette according to your taste preferences.
- This salad is best served fresh but can be stored refrigerated for up to 1 day.
- Use freshly roasted peanut oil for the best flavor.
