What can I use instead of roasted peanut oil?

You can make this salad dressing with avocado oil in place of the peanut oil - the flavor will change quite significantly (less peanut flavor, obviously), but the texture will be similar! Or, if you want to keep the peanut flavor, you could use this amazing peanut dressing / sauce .

How long does this salad last?

Once you toss it all together, it lasts pretty well in the fridge for 4-6 hours.

How do you prep and store this for meal prep?

Toss the kale, cabbage, and herbs together; store all together in one container in the fridge. Slice the peppers; store in the fridge. Blitz the dressing; store in the fridge. Chop the peanuts; store at room temperature. When you're ready to eat, assemble your salad elements!

What other protein would work well here?

I have made this with grilled chicken, shrimp, and edamame!

How do you make this gluten-free and/or dairy-free?

This is gluten-free and dairy-free as written!

Can you chop the kale and cabbage without a food processor?

Yes - I would recommend using a mandoline instead of chopping by hand to get a very fine shredded texture! But if all you have is a knife, that will work, too! :) Just chop everything very finely.

Roasted Peanut Kale Crunch Salad Recipe

Description

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.

Ingredients

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

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Instructions

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.)
Prep the Salad: Chop your herbs, peanuts, and fresno peppers.
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.
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