Roasted Peanut Kale Crunch Salad

Name: Salad Renyah Kangkung Kacang Panggang
Total time: 15 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 4 large stalks kale, stems removed; half a head of green cabbage; 2 small fresno peppers, sliced; 1 cup peanuts, chopped; 1/2 cup chopped cilantro; 1/2 cup chopped green onions; 1/2 cup roasted peanut oil; 2 tablespoons rice vinegar; 1 clove garlic; 2 1/2 tablespoons sugar; 1 teaspoon coarse kosher salt (more to taste); freshly ground black pepper

OOOH BABY, this salad is so good! Crunchy kale and cabbage, fresh herbs and fresno peppers, chopped peanuts, and a perfect roasted peanut vinaigrette that tucks into all the salad nooks and crannies.

⏱️ 15 min 🔪 Prep: 15 min 📊 Easy 👁️ 15 views

👨‍🍳 Start Cooking

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

4 servings

4 large stalks kale, stems removed
half a head of green cabbage
2 small fresno peppers, sliced
1 cup peanuts, chopped
1/2 cup chopped cilantro
1/2 cup chopped green onions
1/2 cup roasted peanut oil
2 tablespoons rice vinegar
1 clove garlic
2 1/2 tablespoons sugar
1 teaspoon coarse kosher salt (more to taste)
freshly ground black pepper

Steps

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.)
Chop your herbs, peanuts, and fresno peppers.
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.
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!