Description
This Roasted Peanut Kale Crunch Salad is a vibrant, crunchy dish packed with finely chopped kale and cabbage, tossed in a flavorful roasted peanut vinaigrette. Enhanced with fresh fresno peppers, chopped peanuts, cilantro, and green onions, it’s a refreshing and satisfying salad perfect for a quick healthy meal or a delightful side.
Ingredients
Salad Ingredients
- 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 the mixture is smooth and the garlic is fully incorporated. Alternatively, grate the garlic finely and shake all vinaigrette ingredients vigorously in a jar to combine.
- Prep the Salad: Chop the cilantro, peanuts, and fresno peppers finely. Set aside for later use.
- Chop the Kale and Cabbage: Using a food processor, pulse the kale and cabbage in batches until they are very finely chopped but not mushy. If any excess water is released, gently squeeze the greens using a paper towel to remove moisture. Transfer the chopped greens to a large mixing bowl.
- Mix and Serve: Pour some of the roasted peanut vinaigrette over the chopped kale and cabbage and massage the dressing into the greens with your hands for about a minute. This will tenderize the kale and soften the texture. Then add the chopped peanuts, fresno peppers, cilantro, green onions, and the remaining dressing. Toss everything thoroughly to combine all flavors. Serve immediately and enjoy!
Notes
- Massage the kale gently with the vinaigrette to soften its texture and make the salad less bitter.
- If you don’t have fresno peppers, you can substitute with mild chili peppers or red bell peppers for less heat.
- For a gluten-free version, ensure that the rice vinegar and other ingredients are gluten-free certified.
- Use freshly roasted peanut oil for the best nutty flavor.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day, though the kale’s texture may change.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Blending
- Cuisine: American
