RecipeCastle

The Salad I Make Every Meal Prep: Roasted Peanut Kale Crunch Salad

The Salad I Make Every Meal Prep: Roasted Peanut Kale Crunch Salad
Prep
15 min
Total
15 min
Serves
6
Calories
355 kcal
Carbs
18.10 g

Ingredients

  • 4 large stalkskale, stems removed
  • 1/2 headgreen cabbage
  • 2 smallfresno peppers, sliced
  • 1 cuppeanuts, chopped
  • 1/2 cupcilantro, chopped
  • 1/2 cupgreen onions, chopped
  • 1/2 cuproasted peanut oil
  • 2 tablespoonsrice vinegar
  • 1 clovegarlic
  • 2.5 tablespoonssugar
  • 1 teaspooncoarse kosher salt (more to taste)
  • —freshly ground black pepper

Instructions

  1. 1

    Blend all ingredients in a small blender or food processor until smooth.

  2. 2

    Chop your herbs, peanuts, and fresno peppers.

  3. 3

    Using a food processor, pulse the kale and cabbage in batches until very finely chopped.

  4. 4

    Toss your kale and cabbage with some of the dressing; massage it together with your hands for a minute.

  5. 5

    Add peanuts, peppers, and the rest of the dressing to the salad.