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 82 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: 2.5gPower Foods