This salad is a flavor explosion! It combines crunchy kale and cabbage with fresh herbs, vibrant fresno peppers, and chopped peanuts, all dressed in a silky roasted peanut vinaigrette that seeps into every nook and cranny. It’s a crunchy, flavorful bowl of goodness!
How to Make This Roasted Peanut Kale Crunch Salad (Step-by-Step)
Step 1: Make the Roasted Peanut Vinaigrette
Whisk together or blend a simple roasted peanut vinaigrette. The secret ingredient here is roasted peanut oil—it gives the dressing a rich, nutty flavor while keeping it light and silky. You might need to make a special trip to find it, but trust me, once you do, you’ll want to keep a few bottles on hand. If you can’t find it or don’t want to go searching, no worries! You can swap it with peanut dressing or avocado oil for a similar texture but different flavor.
Step 2: Chop Your Veggies
Finely chop the cilantro, green onions, fresno peppers, and peanuts by hand. The fresh ingredients will add a delightful crunch and burst of flavor.
Step 3: Finely Chop Your Greens
For the kale and cabbage, a food processor is your best friend. Chop the vegetables into chunks before processing them, and do it in batches to ensure everything is finely chopped without turning mushy. If they release too much water, gently pat or squeeze with a paper towel.
Step 4: Combine and Toss
Toss all the ingredients together with your homemade vinaigrette. Massage the kale for a minute to make it tender, then add the peanuts, peppers, and remaining dressing. Mix well and enjoy the crunch!
Ingredients
For the Kale Crunch Salad:
- 4 large stalks kale, stems removed
- 1/2 head green cabbage
- 2 small fresno peppers, sliced
- 1 cup chopped peanuts
- 1/2 cup chopped cilantro
- 1/2 cup chopped green onions
For the Roasted Peanut Vinaigrette:
- 1/2 cup roasted peanut oil
- 2 tablespoons rice vinegar
- 1 clove garlic
- 2 1/2 tablespoons sugar
- 1 teaspoon coarse kosher salt (more to taste)
- Freshly ground black pepper
Instructions
- Make the Roasted Peanut Vinaigrette:
Blend all ingredients in a small blender or food processor until smooth. You can also grate the garlic directly into a jar with the other ingredients and shake it up if you prefer. - Prep the Salad Ingredients:
Chop the cilantro, green onions, fresno peppers, and peanuts. - Chop the Kale and Cabbage:
Use the food processor to pulse the kale and cabbage in batches until they are finely chopped. Be careful not to over-process to avoid mushiness. If too much water is released, gently squeeze with a paper towel. Transfer to a large bowl. - Mix and Serve:
Toss the chopped kale and cabbage with some of the vinaigrette, massaging it with your hands to tenderize the kale. Add the peanuts, peppers, and the rest of the dressing. Mix everything together and serve immediately!
Prep Time: 15 minutes
Category: Salad
Method: Chop
Cuisine: American