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Prep Time: 15 mins | Cook Time: 0 mins | Serves: 6

Ingredients

For Salad

• 4 stalks kale, stems removed

• ½ head green cabbage, core removed, cut into wedges

• ½ red bell pepper, seeds removed, thinly sliced

• ½ jalapeno pepper, seeds removed, thinly sliced

• 1 c roasted unsalted peanuts, roughly chopped

• ½ c cilantro, chopped

• ½ c green onions, chopped

For Dressing

• ½ c roasted nut oil (peanut, sesame, or walnut)

• 2 Tbsp lite rice vinegar

• 1 clove garlic, minced

• 1 Tbsp sugar

• 1 tsp kosher salt

• ½ tsp ground black pepper

Directions

1. For the dressing: Combine oil, vinegar, garlic, sugar, salt and pepper in a small jar. Shake until well combined.

2. For the salad: Chop peppers, onions, cilantro, and peanuts and set aside. Working in batches, place kale leaves in food processor and pulse until it reaches a dry fine chop. If kale becomes moist and mushy, remove from food processor and squeeze out moisture using a paper towel. Transfer chopped greens to a large bowl and repeat process with cabbage.

3. Once all greens have been finely chopped, add peppers, cilantro, onions, and peanuts to bowl. Pour salad dressing over salad and mix until well combined.

4. Serve and enjoy!

Notes

• When choosing an oil for this dressing, look for a toasted or roasted nut oil for a delicious pop of flavor.

• Add the salt and sugar to the dressing gradually, tasting as you go to allow for your preferred flavor profile.

• Choose peppers of your liking. The original recipe calls for Fresno peppers which are tasty but a bit hard to find. Substitute red bell pepper for a nice color contrast and sweet crunchy option. Add more jalapeno if you like things a bit more spicey.

• This dressed salad holds up well in the fridge for 1-2 days, but can last longer if dressing is left on the side and later added at time of serving.

• This salad is delicious all on its’ own, but also tastes great topped with an added protein such as grilled chicken, fish, shrimp, edamame or even garbanzo beans.

Nutrition: (per serving) Calories: 338 kcals | Total Fat: 29 g | Saturated Fat: 3 g | Sodium: 437 mg | Carb: 15 g | Protein: 7 g | Fiber: 4 g | Added Sugars 3 g.

In the Kitchen | January 2024 | Recipe inspired by Pinch of Yum.
Basecamp Prevention + Wellness, Providence | providencebasecamp.org