Lunch & Dinner

Roasted Peanut Kale Crunch Salad

4 servings


15 minutes

active time

15 minutes

total time


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

1/2 cup roasted peanut oil

2 tablespoons rice vinegar

1 clove garlic (can do more)

2 1/2 tablespoons sugar (p sugary, can do less)

1 teaspoon coarse kosher salt (more to taste)

freshly ground black pepper


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!


Serving Size




Total Fat

30.2 g

Saturated Fat

4.6 g

Unsaturated Fat


Trans Fat

0 g


0 mg


227.6 mg

Total Carbohydrate

18.1 g

Dietary Fiber

4.7 g

Total Sugars

10.5 g


8.1 g

4 servings


15 minutes

active time

15 minutes

total time
Start Cooking