3 hours ago
Friday, June 21, 2013
Just in time for summer is this fantastic cole slaw made w/ raw kale instead of cabbage.
The peanut dressing is delicious.
This stuff is addictive.
The only thing I added were the green onions.
I am giving you the original recipe, however, I cut it in half, using only 1 bunch of kale and half the dressing, to serve 4 people. It makes a lot of slaw.
Kale Slaw w/ Peanut Dressing (adapted from The Kitchn): serves 8
2 large bunches dinosaur or lacinato kale, about 2 pounds, washed
2 red bell peppers, cleaned and cut into fine strips
1 large carrot, peeled
a bunch of scallions, sliced
1/2 cup roasted, salted peanuts, divided
1/3 cup vegetable oil
3 tablespoons cider vinegar
1 tablespoon packed light-brown sugar
1/2 teaspoon coarse salt
pinch red pepper flakes (optional)
Fold each leaf of kale in half lengthwise and slice out the center rib. Discard ribs. Roll a stack of the leaves up and slice in half lengthwise, then crosswise into very fine ribbons. You will have 10 to 12 cups of finely chopped kale in the end.
Toss the kale with the sliced bell peppers. Slice the carrot very thin, either by creating curls with a peeler, or by running the halved carrot lengthwise down a mandoline. Toss with the kale, green onions, red pepper, and 1/4 cup of chopped peanuts.
In a chopper or small food processor, briefly puree the remaining 1/4 cup peanuts, oil, vinegar, sugar, salt and pepper flakes.
Pulse it just a few times; the peanuts should be partially pureed, but with some nibs and nubs still left in the dressing. (The texture difference between the whole peanuts, ground peanuts, and pureed peanuts in the sauce is one of the things that makes this slaw so wonderful.)
Toss the dressing with the slaw and let it sit for at least a few minutes before serving.