Roasted Peanut Kale Crunch Salad

• large stalks kale, stems removed↗4
• half a head of green cabbage0.5
• small fresno peppers, sliced↗2
• peanuts, chopped↗1 cup
• chopped cilantro0.5 cup
• chopped green onions0.5 cup
• roasted peanut oil0.5 cup
• rice vinegar↗2 tablespoon
• clove garlic↗1
• sugar↗2.5 tablespoon
• coarse kosher salt (more to taste)↗1 teaspoon
• freshly ground black pepper

Step-by-step instructions

1. 1

   Make the Roasted Peanut Vinaigrette: Blend all ingredients in a small blender or food processor until smooth. (This is mostly to incorporate the garlic, so if you’d rather, you can grate the garlic into the jar with the other ingredients and shake thoroughly to combine.)

2. 2

   Prep the Salad: Chop your herbs, peanuts, and fresno peppers.

3. 3

   Chop the Kale and Cabbage: Using a food processor, pulse the kale and cabbage in batches until it is very finely chopped, stopping before the greens get too mushy. If they release too much water, just give them a gentle squeeze with a paper towel. Transfer to a large bowl.

4. 4

   Mix and Serve: Toss your kale and cabbage with some of the dressing; massage it together with your hands for a minute to make sure the kale is tender! Add peanuts, peppers, and the rest of the dressing. YUM!