Description

This vibrant Roasted Peanut Kale Crunch Salad features finely chopped kale and cabbage tossed in a rich roasted peanut vinaigrette. With the added crunch of chopped peanuts and a spicy kick from fresno peppers, this salad offers a perfect balance of textures and bold flavors, making it a refreshing and nutritious dish ideal for any meal.

Ingredients

Scale

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 all vinaigrette ingredients including 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 and mix all ingredients thoroughly by shaking in a jar.
Prep the Salad Ingredients: Chop the cilantro, green onions, peanuts, and slice the fresno peppers. Set aside.
Chop the Kale and Cabbage: Using a food processor, pulse kale and cabbage in batches until they are very finely chopped but not mushy. If excess water is released, gently squeeze with a paper towel to remove moisture. Transfer the chopped greens to a large bowl.
Mix and Serve: Toss the chopped kale and cabbage with some of the vinaigrette, massaging the dressing into the kale by hand for about a minute to soften the leaves. Then add the chopped peanuts, sliced peppers, cilantro, green onions, and the remaining dressing. Toss everything together well and serve immediately for optimal crunch and flavor.

Notes

Massaging the kale with the dressing softens the tough leaves and improves texture.
If kale and cabbage release too much moisture, removing excess water prevents a soggy salad.
Adjust the amount of fresno peppers depending on your preferred spice level.
Use roasted peanut oil for authentic flavor – it can be substituted with other nut oils if needed.
This salad is best served fresh to maintain its crunch.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American Fusion

Keywords: Kale Salad, Peanut Vinaigrette, Roasted Peanut Salad, Crunchy Salad, Healthy Salad, Gluten-Free Salad, Vegetarian Salad