Kale makes for a surprising alternative to cabbage in this sweet-sharp slaw. Curly kale, the most widely available, is used here; remove the tough stems and center ribs before slicing the leaves.
Recipe information
Yield
serves 8
Ingredients
2 bunches kale (2 pounds), washed well and drained, stems and center ribs removed, leaves very thinly sliced crosswise (10 cups)
1 yellow, orange, or red bell pepper, ribs and seeds removed, halved crosswise and thinly sliced lengthwise
2 carrots, peeled and thinly sliced crosswise
1/2 cup roasted unsalted peanuts
1/2 cup neutral-tasting oil, such as canola or safflower
1/4 cup apple-cider vinegar
2 tablespoons dark brown sugar
Coarse salt
Preparation
Step 1
Toss together kale, bell pepper, and carrots in a large bowl. Puree 1/4 cup peanuts, oil, and vinegar with the brown sugar and 1 teaspoon salt in a blender until smooth. Coarsely chop remaining 1/4 cup peanuts.
Step 2
Pour dressing over vegetables. Sprinkle peanuts on top, and serve immediately.
Nutrition Information
Step 3
(Per Serving)
Step 4
Calories: 221
Step 5
Saturated Fat: 1.6g
Step 6
Unsaturated Fat: 15.5g
Step 7
Cholesterol: 0mg
Step 8
Carbohydrates: 13.5g
Step 9
Protein: 4.4g
Step 10
Sodium: 138.7mg
Step 11
Fiber: 2.5g
