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


  • 2 bunches of kale, tough stems and ribs removed, stacked, rolled, then very thinly sliced
  • 1 yellow, orange, or red bell pepper, deribbed 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


  1. Toss the veggies together.
  2. Puree 1/4 cup of the peanuts, oil, vinegar, the brown sugar, and salt in a blender. Toss with veggies.
  3. Coarsely chop the rest of the peanuts and garnish.

Nutrition Information (per serving)

(Does not include added salt.)

  • 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
  • Sugars: 5 g
  • Protein:  3 g


Preston Maring, MD