Kale Slaw With Peanut Dressing

1. 1

   Toss 2 large bunches curly kale, center ribs discarded, very thinly sliced crosswise (about 10 cups); 1 yellow, orange, or red bell pepper, ribs and seeds removed, halved crosswise and thinly sliced lengthwise; and 2 carrots, thinly sliced crosswise, in a large bowl.

2. 2

   Puree 1/2 cup vegetable oil, 1/4 cup cider vinegar, 1/4 cup salted peanuts, 2 tablespoons packed light-brown sugar, and 1/2 teaspoon coarse salt in a blender until smooth.

3. 3

   Pour dressing over vegetables just before serving. Sprinkle with 1/4 cup salted peanuts, coarsely chopped.

* Per serving · 4 servings · Values may vary.

No additional tips available.