Kale Slaw and peanut Dressing – Gundersen Health System

Kale Slaw with Peanut Dressing

Makes 8 servings

Getting started

Equipment you will need: Large mixing bowl, chef’s knife, cutting board, and small bowl

Do right away when you get home: action step 1



2 bunches kale (2 pounds)

2 large carrots

1 yellow or red bell pepper

¼ cup green onion


¼ cup roasted, unsalted peanuts

½ cup canola oil

¼ cup apple-cider vinegar

2 Tbsp. brown sugar

½ tsp. salt


¼ cup roasted, unsalted peanuts



1. Wash kale, bell pepper and carrots. Using chef’s knife, finely shred kale. Peel carrots and chop. Cut bell pepper to remove and discard seeds, ribs, and stem. Slice bell pepper into bite-sized pieces. Slice green onion into small pieces.
2. For dressing: combine ingredients in blender. Blend until smooth.

3. Coarsely chop peanuts (see tips). Drizzle dressing over vegetables and toss to mix. Top with chopped peanuts.

Suggested Side Items: Rotisserie chicken, focaccia bread

Tips: To chop or crush peanuts, place them in a sealed sandwich bag and gently use a rolling pin or crush them under a cutting board. Shopping list: Kale Red or Yellow bell pepper Green onions Roasted, unsalted peanuts Carrots Rotisserie chicken
Check for: Apple cider vinegar Salt Canola oil Brown sugar