Peanuts and curry powder get quickly toasted and infused in olive oil that then gets mixed into this simple crunchy kale salad. After adding the curry peanuts, veggies, and green onion to the bowl, the dressing ingredients get tossed right in for a super simple and flavor packed salad. Be sure to use your blender or food processor to finely chop all of the veg – it gives the best texture AND no big fibrous kale chunks!
Ingredient Highlight
Kale! This popular leafy green is rich in calcium, iron, vitamin K, and vitamin C, to name a few. When eating it raw, it’s always best to massage it with some oil and salt to make the texture less fibrous and more pleasant.
Servings 6 People
Prep Time 10 minutes 
Cook Time 40 minutes Ingredients
- 1 bunch kale, finely chopped about 4 cups
- 2 cups finely chopped or thinly sliced cabbage
- 1 cup finely chopped carrot
- 1 bunch scallions, thinly sliced (about 1 cup)(dark and light green parts)
- ¼ cup olive oil
- 3 tbsp rice vinegar
- 1 tbsp soy sauce or tamari
- 2 tsp maple syrup
- 1 tsp toasted sesame oil
- 4 fried eggs (optional)
For the peanuts:
- 2 tbsp olive oil
- ½ cup roasted peanuts chopped
- 1 tbsp curry powder
- ¼-½ tsp red pepper flakes (optional)
- ¼ tsp kosher salt
- Use your blender to finely chop all of the veg. Start with the kale, then the cabbage, and then the carrot.
- Note: easily mix in drained chickpeas or cooked lentils for a protein boost!
Instructions
- To make the curry peanuts, in a small skillet, add the oil, peanuts, curry powder, red pepper flakes (if using), and salt. Turn the heat to medium-low and let the oil heat up slowly to bloom the spices. Once it starts to smell fragrant (about 2 minutes), remove from heat and transfer to a large bowl (make sure to scrape out every last bit!). You don’t want to burn the spices or they will turn bitter.
- In the same large bowl, add the kale, cabbage, carrot, scallions, oil, vinegar, soy, maple, and sesame. Toss to combine. Taste and add more salt or vinegar, if needed.
- Serve this as is for a light lunch or topped with your protein of choice (fried egg, baked tofu, chicken, etc..).
Items you can prep ahead (optional)
- Use blender to finely chop:
- 1 bunch kale, finely chopped (about 4 cups)*
- 2 cups finely chopped or thinly sliced cabbage*
- 1 cup finely chopped carrot*
- Thinly slice 1 bunch scallions (dark and light green parts)
- Chop ½ cup peanuts
- Make curry peanuts
Substitutions:
- You can use any finely chopped crunchy veg in place of cabbage and carrot (or do all cabbage or all carrot).
- Use cilantro in place of scallions.
- You can use any chopped and roasted nut in place of peanuts OR use whole raw pumpkin or sunflower seeds.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days.
Leftovers + Repurposing:
- Enjoy this salad right out of the fridge. Taste and season with additional salt and vinegar if needed. If a salad tastes flat, it usually just needs salt or acid!
- Top with a boiled or fried egg, chopped avocado, and more peanuts.
- This salad is delicious as a side with grilled chicken.
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