This delightful salad is a real winner! With crunchy kale and cabbage, fresh herbs and fresno peppers, chopped peanuts, and a delectable roasted peanut vinaigrette that coats every bit of the salad, it’s a flavor explosion.
This Roasted Peanut Kale Crunch Salad is absolutely delicious! I’m quite particular about kale in salads, and this one is a joy to eat thanks to the finely chopped kale texture. The light roasted peanut vinaigrette adds a slightly sweet and delightful touch, slicking down the salad perfectly.
What You’ll Find in This Post: All the Essentials for Roasted Peanut Kale Crunch Salad
Step-by-Step Guide To Making This Kale Crunch Salad
Important Notes
We can’t get enough of this salad! It’s quickly become one of my favorites.
Let me just say, roasted peanut vinaigrette is a game-changer. It gives you all the peanut dressing flavor without the heaviness; it’s light and saucy, perfectly coating every part of the salad. The finely chopped cabbage and kale add a delightful texture, making this salad a joy to eat. Toss in some peanuts and thinly sliced fresno peppers for a crunchy, spicy, and satisfying meal.
This salad usually follows this pattern:
- I make it for lunch.
- We finish it off for dinner.
Surprisingly, it holds up well even with the dressing on, thanks to the sturdy kale and cabbage! I often enjoy the dinner leftovers as much as the original lunch salad because the kale continues to soften in the dressing.
But we don’t always eat it all in one day – it’s great for meal prep too. I like to keep a container of shredded kale, cabbage, and herbs in the fridge, along with a container of dressing, to quickly toss together individual salads throughout the week for easy and delicious lunches.
This roasted peanut kale crunch salad is my new favorite!
How To Make This Roasted Peanut Kale Crunch Salad
Step 1: Prepare the Roasted Peanut Vinaigrette
Whisk or blend a quick roasted peanut vinaigrette! The secret ingredient here is the roasted peanut oil – it gives the dressing that peanut flavor while maintaining a light, silky texture. If you can’t find roasted peanut oil or prefer not to use it, you can substitute with avocado oil for a different flavor but similar texture.
Step 2: Chop Your Ingredients
Chop your herbs, peanuts, and fresno peppers.
Step 3: Finely Chop Your Greens
In a food processor, finely chop the kale and cabbage in batches until they are very finely chopped, being careful not to over-process. If they become too watery, gently pat them with a paper towel. Combine them in a large bowl.
You can store the kale and cabbage together in one bowl!
Step 4: Mix It All Together
Toss your dressing, peppers, herbs, peanuts, and greens together! Enjoy every bite!
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