Crunchy kale salad with peanut dressing
In case you’re wondering if I’ve eaten anything besides kale this week, I have. And believe it or not, I do eat salads that are not kale salads like this one or this one. It’s just that kale salads are so darn good I have to share them with you. And, as I mentioned in my last kalicious post, there are umpteen ways to prepare kale. But, actually, it doesn’t need much more preparation than a quick chop chop, toss with salad dressing, voilá! And this salad is just that easy, and did I mention incredibly delicious! Oh, it’s a good one!
This simple salad – kale, carrots, bell pepper, and lightly fried almonds – is tossed with a lightly sweet creamy peanut dressing. It packs a lot of crunch and is a great way to liven up winter meals that are typically so heavy.
I actually am rush-posting this recipe for a friend which pretty much never happens (here you go darling Melisa) because we ate this the other night for dinner (I guess I am sort of on a kale-kick), and I’ve been craving it ever since and she, understandably, had to have the recipe immediately. Just print so you can hand it out to friends, they’ll need it too.
Adapted from Martha Stewart:
Serves 4 as a side, 2 as a main course
- 1 large bunch kale, ribbed and finely chopped*
- 1/2 red bell pepper, thinly sliced
- 2 carrots, thinly sliced crosswise
- 1/2 cup almonds, coarsely chopped
- 1/2 tablespoon olive oil
- 1/4 cup olive oil
- 2 tablespoons raw apple cider vinegar
- 1/4 cup roasted unsalted peanuts
- 1/2 tablespoon brown sugar or agave nectar
- 1/4 teaspoon salt or to taste
For the salad: Toss the thinly sliced kale, bell pepper and carrots in a large bowl.
Garnish: Heat olive oil over medium-high heat and briefly fry the chopped almonds until golden brown. Drain excess oil on a paper towel and allow to cool.
For the dressing: Puree all ingredients in a blender until smooth and toss with salad and almonds just before serving
*I used a combination of curly green and purple kale, but any variety will do. The key is to tear the leaves into small pieces, or make thin ribbons as shown here.