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–+ servings
Roasted Peanut Kale Crunch Salad

Roasted Peanut Kale Crunch Salad That Dances with Flavor

A vibrant and refreshing Roasted Peanut Kale Crunch Salad, perfect for light lunches or meal prep, gluten-free and dairy-free.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups kale, chopped Finely chop for best texture.
  • 2 cups cabbage, chopped Use green or red cabbage.
  • 1 cup fresh herbs, chopped Cilantro or green onion, parsley can substitute for cilantro.
  • 2 medium fresno peppers, sliced Replace with jalapeños or sweet mini peppers for less heat.
  • 1/2 cup chopped peanuts Use roasted, unsalted peanuts.
For the Vinaigrette
  • 1/4 cup roasted peanut oil Can substitute with sesame oil or olive oil mixed with peanut butter.
  • 1 tbsp sugar Honey or maple syrup can be used as alternatives.

Equipment

  • Mixing bowl
  • Food Processor
  • Whisk
  • tongs

Method
 

Step-by-Step Instructions
  1. Finely chop the kale and cabbage, place in a large mixing bowl.
  2. In a separate bowl, whisk together roasted peanut oil, sugar, and vinegar until smooth.
  3. Pour the vinaigrette over the kale and cabbage, add fresh herbs, sliced fresno peppers, and peanuts, then toss to combine.
  4. Serve immediately for the best texture, in bowls or on a platter.

Nutrition

Serving: 1plateCalories: 250kcalCarbohydrates: 15gProtein: 7gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 10gMonounsaturated Fat: 8gSodium: 200mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 150IUVitamin C: 150mgCalcium: 10mgIron: 15mg

Notes

For best texture, dress the salad just before serving. Store components separately if prepping in advance. Enjoy within 4-6 hours for freshness.

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