Empty My Fridge
Roasted Peanut Kale Crunch Salad
Ingredients
- Kale4 stalks
- Cabbage
- Chili pepper · sliced2
- Peanut · chopped1 cup
- Cilantro · chopped½ cups
- Scallion · chopped½ cups
- Peanut oil · roasted½ cups
- Rice wine vinegar2 tbsp
- Garlic1 clove
- Sugar2 ½ tbsp
- Salt1 tsp
- Black pepper · ground
Instructions
- Blend the dressing ingredients in a small blender or food processor until smooth. If you prefer, grate the garlic into a jar with the other ingredients and shake well.
- Chop the herbs, peanuts and fresno peppers.
- In a food processor, pulse the kale and cabbage in batches until very finely chopped, without letting them turn mushy. If they release too much water, gently squeeze them in a paper towel. Transfer to a large bowl.
- Toss the kale and cabbage with some of the dressing and massage for about a minute until the kale is tender.
- Add the peanuts, peppers and remaining dressing, then toss to combine.
Summarized from Pinch of Yum's video. Watch it for the details.
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