Description
This vibrant Roasted Peanut Kale Crunch Salad combines finely chopped kale and green cabbage with a zesty roasted peanut vinaigrette, fresh fresno peppers, crunchy peanuts, cilantro, and green onions for a refreshing, flavorful, and nutrient-packed dish that’s perfect as a side or light main.
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 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 directly into the dressing jar and shake thoroughly to combine.
- Chop Fresh Ingredients: Finely chop the cilantro, green onions, peanuts, and fresno peppers, setting them aside.
- Prepare the Greens: Using a food processor, pulse the kale and green cabbage in batches until very finely chopped, taking care to stop before they turn mushy. If the greens release excess water, gently squeeze them with a paper towel to remove moisture. Transfer the chopped greens to a large mixing bowl.
- Toss and Massage Salad: Add some of the vinaigrette to the kale and cabbage, then massage the mixture with your hands for about a minute to tenderize the kale and evenly coat the greens with dressing.
- Add Remaining Ingredients: Mix in the chopped peanuts, fresno peppers, cilantro, and green onions along with the rest of the dressing. Toss everything together until well combined and flavors meld.
- Serve: Serve the salad immediately to enjoy the fresh, crunchy texture and bold roasted peanut flavors.
Notes
- Massaging the kale is key to soften its texture and improve flavor absorption.
- If you prefer less heat, reduce the amount of fresno peppers or remove seeds before slicing.
- Feel free to substitute peanuts with other nuts like cashews for a different crunch.
- This salad is best eaten fresh but can be refrigerated covered for up to one day.
- For a gluten-free option, ensure all ingredients, including rice vinegar and kosher salt, are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Blending
- Cuisine: American
Keywords: kale salad, roasted peanut vinaigrette, crunchy salad, healthy salad, vegetarian salad, kale cabbage salad, fresh salad recipe
