Introduction

This Roasted Peanut Kale Crunch Salad is a vibrant and flavorful mix of finely chopped greens, crunchy peanuts, and a zesty peanut vinaigrette. It combines fresh herbs, a hint of spice from fresno peppers, and a tangy dressing that brings everything together for a satisfying, healthy meal or side dish.

A white bowl with dark blue crackle patterns is filled with a fresh salad made of finely chopped greens as the base layer, mixed with pieces of cooked lentils giving a soft brown texture scattered throughout. Bright red sliced chili peppers are spread over the top layer, adding vibrant color contrast. There are small bits of yellow corn also mixed in, adding another soft texture among the greens. A golden metal fork rests on the right side inside the bowl. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

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

Instructions

Step 1: Make the roasted peanut vinaigrette by blending 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.

Step 2: Chop the cilantro, green onions, peanuts, and fresno peppers and set them aside.

Step 3: Chop the kale and cabbage by pulsing them in a food processor in batches until finely chopped but not mushy. If the greens release too much water, gently squeeze them with a paper towel. Transfer the chopped greens to a large bowl.

Step 4: Toss the chopped kale and cabbage with some of the dressing. Massage the mix with your hands for about a minute to tenderize the kale.

Step 5: Add the chopped peanuts, fresno peppers, cilantro, and green onions along with the remaining dressing. Toss everything together to combine well.

Step 6: Serve immediately and enjoy the vibrant textures and flavors.

Tips & Variations

For extra crunch, lightly toast the peanuts before chopping them.

Substitute fresno peppers with jalapeños for more heat or bell peppers for a milder taste.

If you prefer a sweeter dressing, adjust the sugar to taste or add a drizzle of honey.

Add shredded carrots or radishes for additional color and texture.

FAQs

Can I use other greens instead of kale and cabbage?

Yes, you can substitute with collard greens, spinach, or even romaine lettuce, though the texture and flavor will vary slightly.

Is roasted peanut oil necessary for the vinaigrette?

Roasted peanut oil adds a rich, nutty flavor that complements the dish, but if unavailable, you can use another neutral oil like vegetable or avocado oil, though the flavor will be less distinctive.