Kale and Red Pepper Salad with Peanut Dressing
I love this dish; a little fancier than coleslaw but still crunchy, with a punch of spice, this salad pairs well with many of your dishes and is a great side to bring to late-summer barbecues.
Calories 142kcal
Ingredients
- 2 bunches kale washed and dried; ribs discarded; (sliced thin, like coleslaw)
- 1 yellow orange, or red bell pepper, sliced thin
- 2 carrots; washed peeled, and sliced thin
- ½ cup olive oil
- ¼ cup apple cider vinegar
- ½ cup chopped unsalted peanuts divided
- 2 T packed light brown sugar
- ½ teaspoon coarse salt
- ½ c. chopped scallions optional
Instructions
- Add peanuts, brown sugar and salt, and apple cider vinegar to a food processor and pulse; slowly drizzle olive oil and pulse until smooth. Set aside.
- Add kale, bell pepper, and carrots to a large bowl and toss together.
- Pour dressing over vegetables. Garnish with remaining peanuts and chopped scallions.
Nutrition
Serving: 4servings | Calories: 142kcal | Carbohydrates: 8.3g | Protein: 2g | Fat: 12.3g | Sodium: 164mg | Fiber: 1.8g
