Description
A healthy and delicious roasted peanut and kale salad topped with creamy peanut dressing.
Ingredients
Scale
- ½ cup raw peanuts
- 1 teaspoon olive oil
- Pinch of salt
- 6 cups kale leaves, stems removed and chopped
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ½ cup shredded carrots
- ¼ cup thinly sliced red cabbage
- 2 tablespoons chopped green onions
- 3 tablespoons creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar or lemon juice
- 2 tablespoons warm water
- 1 small garlic clove, minced
- ½ teaspoon grated ginger (optional)
Instructions
- Roast the peanuts: Preheat oven to 350°F (175°C). Toss peanuts with olive oil and salt. Spread on a baking sheet and roast for 8–10 minutes, stirring once, until golden and fragrant. Set aside to cool.
- Prepare the kale: Place chopped kale in a large bowl. Add olive oil and salt, then massage the kale gently with your hands for 1–2 minutes until slightly softened.
- Make the dressing: In a small bowl, whisk peanut butter, soy sauce, honey, vinegar or lemon juice, garlic, ginger (if using), and warm water until smooth.
- Assemble the salad: Add shredded carrots, red cabbage, and green onions to the kale.
- Add peanuts and dressing: Sprinkle roasted peanuts over the salad and drizzle with peanut dressing. Toss well before serving.
Notes
- This salad can be made ahead of time; however, add the peanuts and dressing just before serving to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Roasting, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg