Curly Kale Slaw


Curly Kale Slaw
A nontraditional take on coleslaw, this salad has thinly sliced kale tossed with crunchy capsicum and carrot slices. The salad is finished with a salty peanut dressing and adds a fresh, vibrant note to your barbecue salads.
Recipe type: Slaw
  • 2 large bunches curly kale, centre ribs discarded, very thinly sliced crosswise (about 10 cups)
  • 1 yellow, orange, or red capsicum
  • 2 carrots, thinly sliced crosswise
  • ½ cup vegetable oil
  • ¼ cup cider vinegar
  • ¼ cup salted peanuts
  • 2 tablespoons packed light-brown sugar
  • ½ teaspoon coarse salt
  • ¼ cup salted peanuts, extra, coarsely chopped for garnish
  1. Toss the sliced kale, capsicum, and carrots in a large bowl.
  2. Puree the vegetable oil, cider vinegar, salted peanuts, light-brown sugar, and salt in a blender until smooth.
  3. Pour dressing over vegetables just before serving. Sprinkle with ¼ cup salted peanuts, coarsely chopped.

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