Kale slaw with peanut dressing
You know how you find a song you like and play it over and over. That's what's happening with kale.
I never even heard of kale when I grew up in the 40s and 50s in Detroit. I never heard of Martha Stewart then either, but here is another recipe from one of the cookbooks that are somehow connected with her Power Foods.
This is really good.
Servings: 8
Ingredients
- 2 bunches of kale, tough stems and ribs removed, stacked, rolled, then very thinly sliced
- 1 yellow, orange, or red bell pepper, de-ribbed and thinly sliced
- 2 carrots, thinly sliced crosswise — I don’t peel them, just wash them.
- 1/2 cup roasted unsalted peanuts
- 1/2 cup safflower oil
- 1/4 cup apple cider vinegar
- 2 tablespoons dark brown sugar
- Coarse salt to taste
Directions
- Toss the veggies together.
- Puree 1/4 cup of the peanuts, oil, vinegar, the brown sugar, and salt in a blender. Toss with veggies.
- Coarsely chop the rest of the peanuts and garnish.
Nutrition information (per serving)
- Calories: 210
- Total fat: 19 g
- Saturated fat: 2.5 g
- Cholesterol: 0 mg
- Sodium: 25 mg
- Total carbohydrate: 11 g
- Dietary fiber: 2 g
- Total sugars: 5 g
- Protein: 3 g
Does not include added salt.