Kale Slaw

prepared by and photo by Emily S. Downs

Kale is one of the “it” green these days.  Rightly so, by-the-way.  It is very high in beta-carotene, vitamin K and vitamin C.   This slaw is crazy good and super rich in nutrients.  Even the next day, this slaw packs a crunch!

READ: Is Kale Really Good For You?

Size: serves 6-8

2 large bunches kale (about 2 lbs)
2 red bell peppers, cleaned and cut into fine strips
1 large carrot, peeled (matchstick style looks best)
3/4 cup roasted, salted peanuts, divided
1/3 cup vegetable oil
3 tbsp cider vinegar
1 tbsp packed light-brown sugar
1/2 tsp coarse salt
Pinch red pepper flakes (optional)


Fold each leaf of kale in half lengthwise and slice out the center rib.  Discard ribs.  Roll a stack of the leaves up and slice in half lengthwise, then crosswise into very fine ribbons.  You will have 10-12 cups of finely chopped kale in the end.  Wash and rinse thoroughly.  Dry very well.

Toss the kale with the sliced bell peppers.  Slice the carrot very thin, either by creating curls with a peeler, running the halved carrot lengthwise down a mandoline, or with a matchstick slicer.  Toss with the kale, red pepper, and 1/2 cup of the peanuts.

In a chopper or small food processor, briefly puree the remaining 1/4 cup peanuts, oil, vinegar, sugar, salt and pepper flakes.  Pulse it just a few times; the peanuts should be partially pureed, but with some nibs and nubs still left in the dressing.  (The texture difference between the whole peanuts, ground peanuts, and pureed peanuts in the sauce is one of the things that makes this slaw so awesome.)

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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