KALE PEANUT SALAD

Adapted from Martha Stewart

Takes 20 minutes
Serves 4

Ingredients:
1-1/4 cup roasted salted peanuts, divided
6 tablespoons vegetable oil
5 tablespoons apple cider vinegar
3 tablespoons brown sugar
1 teaspoon Kosher salt
1/2 teaspoon red pepper flakes
1 bunch kale, ribs removed and very thinly sliced
1 cucumber, seeded and sliced
1-2 carrots, shaved
4 garlic scapes, thinly sliced

Directions:

  1. In a food processor, combine 3/4 cup peanuts, oil, vinegar, brown sugar, salt and red pepper flakes. Process until smooth. Taste and adjust seasoning as desired.

  2. In a large bowl, combine kale with the dressing, using half at first, tasting and adding more as you like. I often use the full amount for a pound of kale but you may not want to.

  3. Top with cucumber, carrot, garlic scapes and remaining 1/2 cup nuts. Serve right away or store for 2-3 days in your fridge. The kale can stand up to being dressed in advance.

Cucumber, Carrots, Kale/CollardsBethanee WrightComment