Kale, Pepper, Carrot, and Peanut Slaw
Kale, Pepper, Carrot, and Peanut Slaw
1 bunch curly kale, center ribs discarded, very thinly sliced crosswise
1/2 a red bell pepper, de-seeded, thinly sliced lengthwise
1 carrot, thinly sliced crosswise
1/4 C vegetable oil
1/8 C cider vinegar
1/8 C salted peanuts
1 T packed light-brown sugar
1/4 t coarse salt
1/4 C salted peanuts
1
Toss the kale, pepper, and carrots in a large bowl.
2
Puree the vegetable oil, cider vinegar, 1/8 C peanuts, light-brown sugar, and salt in a blender until smooth.
3
Pour dressing over vegetables just before serving. Sprinkle with the remaining peanuts, coarsely chopped.
Ingredients
1 bunch curly kale, center ribs discarded, very thinly sliced crosswise
1/2 a red bell pepper, de-seeded, thinly sliced lengthwise
1 carrot, thinly sliced crosswise
1/4 C vegetable oil
1/8 C cider vinegar
1/8 C salted peanuts
1 T packed light-brown sugar
1/4 t coarse salt
1/4 C salted peanuts
Directions
1
Toss the kale, pepper, and carrots in a large bowl.
2
Puree the vegetable oil, cider vinegar, 1/8 C peanuts, light-brown sugar, and salt in a blender until smooth.
3
Pour dressing over vegetables just before serving. Sprinkle with the remaining peanuts, coarsely chopped.
Notes
