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Curry Peanut Kale Crunch Salad

Prep Time 10 minutes
Cook Time 40 minutes
Servings 6 People

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!

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

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..).

Notes

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.