Dinner

Roasted Peanut Kale Crunch Salad Recipe

BySophie Carsel March 16, 2026March 16, 2026

Introduction

This Roasted Peanut Kale Crunch Salad is a vibrant and satisfying dish packed with textures and bold flavors. The combination of finely chopped kale and cabbage tossed in a creamy peanut vinaigrette makes it both healthy and delicious. Perfect as a side or a light meal, it will quickly become a favorite.

A white bowl with a detailed blue pattern inside is filled with a colorful salad made of many small pieces. The bottom layer is made of finely chopped green kale with a curly texture. On top of that, there are sliced red chili rings scattered around, bright and smooth. Mixed throughout are light brown oats and small chunks of mushrooms adding a soft and slightly chunky texture. A woman's hand holds a golden spoon resting inside the bowl, partly submerged in the salad. The background shows 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, add the other ingredients, and shake well to combine.
Step 2: Chop the cilantro, green onions, peanuts, and sliced fresno peppers.
Step 3: Using a food processor, pulse the kale and cabbage in batches until finely chopped but not mushy. If the greens release excess 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 greens with your hands for about a minute to soften the kale.
Step 5: Add the chopped peanuts, peppers, cilantro, and green onions to the bowl, then pour in the remaining dressing. Toss everything together to combine well.
Step 6: Serve immediately and enjoy the crunchy, flavorful salad.

Tips & Variations

For extra crunch, toast the peanuts lightly before chopping.
If you prefer less heat, reduce or omit the fresno peppers.
Substitute kale with sturdy greens like collard or Swiss chard if desired.
Add a squeeze of lime juice for a bright, fresh twist.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with the dressing just before serving to maintain its crisp texture. Leftover dressed salad may become softer but can be enjoyed cold or at room temperature.

How to Serve

A white bowl filled with a colorful salad featuring multiple layers and textures. At the bottom, finely chopped dark green kale leaves create a leafy, rough texture. Scattered throughout are thin slices of bright red chili peppers adding pops of bold color. Mixed in are pieces of light green celery and bits of creamy white chopped nuts, giving a crunchy texture. The salad also has small white grains or seeds spread evenly, creating a speckled look. Near the edge, a metal fork with a gold handle rests inside the bowl. The bowl sits on a smooth white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the vinaigrette ahead of time?

Yes, the roasted peanut vinaigrette can be made up to a week ahead and stored in the refrigerator. Shake or stir well before using.

What if I don’t have a food processor?

You can finely chop the kale and cabbage by hand using a sharp knife, though it will take a bit more time. Aim for small, even pieces to help the dressing coat the greens well.