Kale Crunch Salad

Prep Time: 15 mins | Cook Time: 0 mins | Serves: 6

Ingredients:
For Salad
4 stalks kale, stems removed
½ head green cabbage, core removed, cut into wedges
½ red bell pepper, seeds removed, thinly sliced
½ jalapeno pepper, seeds removed, thinly sliced
1 c. roasted unsalted peanuts, roughly chopped
½ c. cilantro, chopped
½ c. green onions, chopped

For Dressing
½ c. roasted nut oil (peanut, sesame, or walnut)
2 Tbs lite rice vinegar
1 clove garlic, minced
1 Tbs sugar
1 tsp kosher salt
½ tsp ground black pepper

Directions:

• For the dressing: Combine oil, vinegar, garlic, sugar, salt and pepper in a small jar. Shake until well combined.

• For the salad: Chop peppers, onions, cilantro, and peanuts and set aside. Working in batches, place kale leaves in food processor and pulse until it reaches a dry fine chop. If kale becomes moist and mushy, remove from food processor and squeeze out moisture using a paper towel. Transfer chopped greens to a large bowl and repeat process with cabbage.

• Once all greens have been finely chopped, add peppers, cilantro, onions, and peanuts to bowl. Pour salad dressing over salad and mix until well combined.

• Serve and enjoy!

Tips:

• When choosing an oil for this dressing, look for a toasted or roasted nut oil for a delicious pop of flavor.

• Add the salt and sugar to the dressing gradually, tasting as you go to allow for your preferred flavor profile.

• Choose peppers of your liking. The original recipe calls for Fresno peppers which are tasty but a bit hard to find. Substitute red bell pepper for a nice color contrast and sweet crunchy option. Add more jalapeno if you like things a bit more spicey.

• This dressed salad holds up well in the fridge for 1-2 days, but can last longer if dressing is left on the side and later added at time of serving.

• This salad is delicious all on its’ own, but also tastes great topped with an added protein such as grilled chicken, fish, shrimp, edamame or even garbanzo beans.

Nutrition: (per serving) Calories: 338 kcals, Total Fat: 29 g, Sat Fat: 3 g, Sodium: 437 mg, Carb: 15 g, Fiber: 4 g, Added Sugars: 3 g, Protein: 7 g.

Recipe adapted from Pinch of Yum.