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A picture of Roasted Peanut Kale Crunch Salad

Roasted Peanut Kale Crunch Salad

  • Author: Lindsay
  • Total Time: 15 minutes
  • Yield: 4-6 servings 1x


OOOH BABY, this salad is so good! Crunchy kale and cabbage, fresh herbs and fresno peppers, chopped peanuts, and a perfect roasted peanut vinaigrette that tucks into all the salad nooks and crannies. 


Units Scale

Kale Crunch Salad:

  • 4 large stalks kale, stems removed
  • half a head of green cabbage
  • 2 small fresno peppers, sliced
  • 1 cup peanuts, chopped
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped green onions

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


  1. Make the Roasted Peanut Vinaigrette: Blend all ingredients in a small blender or food processor until smooth. (This is mostly to incorporate the garlic, so if you’d rather, you can grate the garlic into the jar with the other ingredients and shake thoroughly to combine.)
  2. Prep the Salad: Chop your herbs, peanuts, and fresno peppers.
  3. Chop the Kale and Cabbage: Using a food processor, pulse the kale and cabbage in batches until it is very finely chopped, stopping before the greens get too mushy. If they release too much water, just give them a gentle squeeze with a paper towel. Transfer to a large bowl.
  4. Mix and Serve: Toss your kale and cabbage with some of the dressing; massage it together with your hands for a minute to make sure the kale is tender! Add peanuts, peppers, and the rest of the dressing. YUM!
  • Prep Time: 15 minutes
  • Category: Salad
  • Method: Chop
  • Cuisine: American

Keywords: peanut salad, kale peanut salad, kale crunch salad