Saturday, September 10, 2011

Kale Slaw with Peanut Dressing


Recipe from Martha Stewart Living Husband-Tested in Alice’s Kitchen
Serves 4

This quick and easy to make tasty salad is another great way to incorporate greens in your diet.  If you have a peanut butter lover in your family, I'm sure they will enjoy this slaw too! The original recipe suggested serving it right away, but we found that it tasted much better served a day later.  The delicious peanutty dressing tossed with the kale in advance softens the leaves to make for easier eating.  After having this as a side dish for one meal, we put some in a wrap to replace the usual spinach or lettuce and we were very happy with how our wrap turned out.  In fact, I plan to make it again next week to keep in the fridge for when we wish to have a scrumptious lunchtime wrap. 

                        1 large bunch kale, center ribs discarded, very thinly sliced crosswise (about 5 cups)
½ yellow, orange, or red bell pepper, ribs and seeds removed, thinly sliced lengthwise and then halved
                        1 carrot, thinly sliced crosswise
                        ¼ cup vegetable oil
                        1/8 cup cider vinegar
                        1/8 cup unsalted peanuts
                        1 Tablespoon packed brown sugar
                        1/2 teaspoon Kosher salt
                        1/8 cup salted peanuts, coarsely chopped
               
Toss kale, bell pepper, and carrots in a large bowl.
In a blender or small food processor, puree the vegetable oil, cider vinegar, 1/8 cup unsalted peanuts, brown sugar, and Kosher salt until smooth.
Pour dressing over vegetables just before serving. Sprinkle with 1/8-cup coarsely chopped peanuts.

Serving Size: 1/4 bowl
Amount per Serving
Calories 460; Total Fat 37.6g; Saturated Fat 5.5g; Cholesterol 0mg; Sodium 395.13mg; Total Carbohydrate 32.83g
Dietary Fiber 9.93g; Sugars 8.89g; Protein 9.47g

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