Kale Slaw with Peanut Dressing
Jacob Bailey
From Martha Stewart
Ingredients
- 2 large bunches curly kale, center ribs discarded, very thinly sliced crosswise (about 10 cups) [use 1 bunch, reserve sauce to not overdress]
- 1 yellow, orange, or red bell pepper
- 2 carrots, thinly sliced crosswise
- 1/2 cup vegetable oil
- 1/4 cup cider vinegar
- 1/4 cup salted peanuts
- 2 tablespoons packed light-brown sugar
- 1/2 teaspoon coarse salt
- 1/4 cup salted peanuts
Directions
- Toss 2 large bunches curly kale, center ribs discarded, very thinly sliced crosswise (about 10 cups); 1 yellow, orange, or red bell pepper, ribs and seeds removed, halved crosswise and thinly sliced lengthwise; and 2 carrots, thinly sliced crosswise, in a large bowl.
- Puree 1/2 cup vegetable oil, 1/4 cup cider vinegar, 1/4 cup salted peanuts, 2 tablespoons packed light-brown sugar, and 1/2 teaspoon coarse salt in a blender until smooth.
- Pour dressing over vegetables just before serving. Sprinkle with 1/4 cup salted peanuts, coarsely chopped.