Description
With an inspiring veggie combo, a spicy kick, and a slightly sweet vinegarette, kale peanut cabbage salad might become your new obsession too!
Ingredients
For the Salad:
1/2 medium red or green cabbage (I’ve used both)
4 cups kale leaves
2 red chili peppers
1/2 cup green onion
1/2 cup cilantro
1/2 cup roasted peanuts
For the dressing:
1/4 cup avocado oil
2 tsp toasted sesame oil
1 tsp no sugar added peanut butter (creamy or crunch both work)
2 Tbsp honey
3 Tbsp apple cider vinegar
1 clove garlic
3/4 tsp salt
black pepper to taste
Instructions
Prepare the dressing:
- Mince the garlic clove.
- Add the remaining dressing ingredients to a small bowl and whisk until well combined. Alternatively, you can add all dressing ingredients to a high-speed blender and process until smooth.
For the salad:
- Using food processor, pulse the cabbage and kale until small pieces are created. Do not over pulse or the veggies will become mushy. You can also use a mandolin and finely shred the cabbage and a knife to finely chop the kale.
- Remove the seeds and pith from 2 red chili peppers and finely chop.
- Rough chop the green onions and cilantro.
- Toss all the veggies in a large bowl with the dressing.
- Toss in halved or chopped peanuts just before serving to avoid them getting soggy.
- Allow the salad to sit in the fridge for 30 minutes to an hour or serve right away. Either way it will be delicious!
Notes
This salad will keep well overnight in the fridge. The peanuts will get soggy though. To avoid this, just toss the peanuts into the amount of salad you plan to eat just before serving.
You can prep the salad a day or more ahead of time. Just store veggies and dressing separately. Toss everything in a bowl just prior to serving.
- Prep Time: 15 minutes