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Roasted peanut kale crunch salad with vibrant kale, cabbage, peanuts, and fresno peppers in a bowl.
Alyssa

Roasted Peanut Kale Crunch Salad

A crunchy salad featuring kale, cabbage, fresh herbs, and a roasted peanut vinaigrette.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 people
Course: Lunch, Sides
Cuisine: American
Calories: 355
Ingredients Method Notes

Ingredients
  

  • 4 large stalks kale, stems removed
  • 1/2 head green cabbage
  • 2 small fresno peppers, sliced
  • 1 cup peanuts, chopped
  • 1/2 cup cilantro, chopped
  • 1/2 cup green onions, chopped
  • 1/2 cup roasted peanut oil
  • 2 tablespoons rice vinegar
  • 1 clove garlic
  • 2.5 tablespoons sugar
  • 1 teaspoon coarse kosher salt (more to taste)
  • freshly ground black pepper

Method
 

  1. Blend all ingredients in a small blender or food processor until smooth.
  2. Chop your herbs, peanuts, and fresno peppers.
  3. Using a food processor, pulse the kale and cabbage in batches until very finely chopped.
  4. Toss your kale and cabbage with some of the dressing; massage it together with your hands for a minute.
  5. Add peanuts, peppers, and the rest of the dressing to the salad.

Notes

Delicious and fresh salad perfect for lunch or a side dish.