Kale slaw with peanut dressing

Kale Salad with Peanut Dressing

I made this as a side with dinner the other night and Jim and I really enjoyed it.  Can’t say that for the kids though.  They seem to have some aversion to greens!

Though this was described as an autumn salad, I don’t see any reason fresh kale has to be relegated to Fall.  The peanuts and the kale made a great combination of flavors and textures.  Make this while your dinner is cooking and serve it just a few minutes after tossing the kale with the dressing.

{one year ago:  my favorite macaroni and cheese}

Recipe:  Kale Slaw with Peanut Dressing

(adapted from the kitchn)

a large bunch of kale

1 large red bell pepper, cleaned and cut into fine strips   (I didn’t have any, and I’m not a big fan anyway, so I just left these out.)

1 large carrot, peeled

3/4 cup roasted, salted peanuts, divided   (I used cocktail peanuts.)

1/3 cup vegetable or canola oil

3 tablespoons cider or white vinegar

1 tablespoon packed light-brown sugar

1/2 teaspoon coarse salt

Pinch red pepper flakes

Fold each leaf of kale in half lengthwise and slice out the center rib.  Discard ribs.  Roll a stack of the leaves up and slice in half lengthwise, then crosswise into very fine ribbons.  Wash and rinse thoroughly in a salad spinner.

Toss the kale with the sliced bell pepper.  Slice the carrot very thin, either by creating curls with a peeler, or by running the halved carrot lengthwise down a mandoline.  Roughly chop up 1/2 c. of the peanuts.   Toss the kale, red pepper, carrots, and the 1/2 cup of peanuts.

In a chopper or small food processor, briefly puree the remaining 1/4 cup peanuts, oil, vinegar, sugar, salt and pepper flakes. Pulse it just a few times; the peanuts should be partially pureed, but with some nibs and nubs still left in the dressing.

Toss the dressing with the slaw and let it sit for at least a few minutes before serving.

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