Roasted Peanut Kale Crunch Salad

Recipe adapted from Pinch of Yum.

Ingredients:

Roasted Peanut Vinaigrette:

• 1/2 c. roasted peanut oil or sesame oil
• 1/4 c. rice vinegar
• 1 garlic clove
• 2 1/2 TBSP sugar
• 1 tsp. salt, plus more as needed
• Freshly ground black pepper, to taste

Kale Crunch Salad:

• 4 large stalks kale, stems removed
• 1/2 of a head of green cabbage
• 1 red bell pepper, diced
• 1-2 jalapenos, sliced
• 1/2 c. shredded carrots
• 12 oz. frozen edamame, cooked
• Cooked chicken breasts, sliced, optional
• 1 c. peanuts, chopped
• 1/2 c. cilantro, chopped 
• 1/2 c. green onions, chopped

Directions:

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.) Taste and adjust seasoning. Set aside.
2. Prep the Salad: Chop the red pepper, jalapeno, cilantro, green onions, peanuts and shred carrots. Set aside.
3. Cook and Shell Edamame: Cook and shell edamame. Set aside.
4. Chop the Kale and Cabbage: Using a food processor shredder blade, shred the kale and cabbage in batches.
5. Mix and Serve: In a large bowl add the kale and cabbage and toss with some of the dressing; add the red peppers, jalapeno, carrots, and edamame; add more dressing and toss to coat. Top with sliced chicken, peanuts, cilantro, and green onions, and add more dressing to taste.

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Roasted Peanut Kale Crunch Salad

Recipe by RC

Ingredients

• Roasted Peanut Vinaigrette:

• 1/2 c. roasted peanut oil or sesame oil

• 1/4 c. rice vinegar

• 1 garlic clove

• 2 1/2 TBSP sugar

• 1 tsp. salt, plus more as needed

• Freshly ground black pepper, to taste

• Kale Crunch Salad:

• 4 large stalks kale, stems removed

• 1/2 of a head of green cabbage

• 1 red bell pepper, diced

• 1-2 jalapenos, sliced

• 1/2 c. shredded carrots

• 12 oz. frozen edamame, cooked

• Cooked chicken breasts, sliced, optional

• 1 c. peanuts, chopped

• 1/2 c. cilantro, chopped 

• 1/2 c. green onions, chopped

Directions

• 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.) Taste and adjust seasoning. Set aside.
• Prep the Salad: Chop the red pepper, jalapeno, cilantro, green onions, peanuts and shred carrots. Set aside.
• Cook and Shell Edamame: Cook and shell edamame. Set aside.
• Chop the Kale and Cabbage: Using a food processor shredder blade, shred the kale and cabbage in batches.
• Mix and Serve: In a large bowl add the kale and cabbage and toss with some of the dressing; add the red peppers, jalapeno, carrots, and edamame; add more dressing and toss to coat. Top with sliced chicken, peanuts, cilantro, and green onions, and add more dressing to taste.