Kale makes for a surprising alternative to cabbage in this sweet-sharp slaw. Curly kale, the most widely available, is used here; remove the tough stems and center ribs before slicing the leaves.

　　

Ingredients

serves 8

　　2 bunches kale (2 pounds), washed well and drained, stems and center ribs removed, leaves very thinly sliced crosswise (10 cups)

　　1 yellow, orange, or red bell pepper, ribs and seeds removed, halved crosswise and thinly sliced lengthwise

　　2 carrots, peeled and thinly sliced crosswise

　　1/2 cup roasted unsalted peanuts

　　1/2 cup neutral-tasting oil, such as canola or safflower

　　1/4 cup apple-cider vinegar

　　2 tablespoons dark brown sugar

　　Coarse salt

　　

Step 1

Toss together kale, bell pepper, and carrots in a large bowl. Puree 1/4 cup peanuts, oil, and vinegar with the brown sugar and 1 teaspoon salt in a blender until smooth. Coarsely chop remaining 1/4 cup peanuts.

　　

Step 2

Pour dressing over vegetables. Sprinkle peanuts on top, and serve immediately.

　　

Nutrition Information

Step 3

(Per Serving)

　　

Step 4

Calories: 221

　　

Step 5

Saturated Fat: 1.6g

　　

Step 6

Unsaturated Fat: 15.5g

　　

Step 7

Cholesterol: 0mg

　　

Step 8

Carbohydrates: 13.5g

　　

Step 9

Protein: 4.4g

　　

Step 10

Sodium: 138.7mg

　　

Step 11

Fiber: 2.5g

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