Kale Slaw Exclusively from Stacey Snacks
In honor of upcoming National Kale Day (yes, it’s a thing) on October 2nd, we asked the lovely and talented Stacey Snacks to come up with a recipe to celebrate the most super of all the super foods. Kale is one of the healthiest and most nutrient-dense plant-based foods in existence. Per calorie, kale has more iron than beef, more calcium than milk, and just one cup of this leafy green delivers more than double your suggested daily intake of Vitamins K, A, and C.
Stacey grows her own (obviously!) and reports that you can absolutely do the same, “Kale is the easiest thing to grow... you can literally grow it in pots on your patio in full sun. You can plant it any time from early spring to early summer and it generally harvests it from April - November! It is truly the plant that keeps on giving.”
In this most perfect fall salad, Stacey used Russian Red Kale, a variety much like Lacinato with its thick, hearty leaves. She recommends making this salad a few hours before serving, so the kale has time to break down with the vinegar, but still has a nice crunch.
“I can’t say enough great things about this slaw,” says Stacey, “there are just so many possibilities. It’s delicious topped with grilled shrimp or on sandwiches and it’s packed with fiber and protein from the nuts.”
If you’re not a peanut fan, then by all means, substitute toasted almonds.
Kale Slaw with Peanut Dressing
• 2 large bunches Red, Dinosaur, or Lacinato kale (approx. 2 pounds) washed with thick stems removed
• 2 red bell peppers, diced small
• 1 large carrot, peeled and julienned
• 1 bunch of scallions, sliced (both green and white parts)
• 1/2 cup roasted, salted peanuts, divided
• 1/3 cup vegetable, canola, or olive oil
• 3 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/2 teaspoon coarse salt
• pinch red pepper flakes (optional)
• fresh cilantro (optional) for garnish
Make the dressing.
In a food processor, puree 1/4 cup peanuts and combine with honey, vinegar, oil and hot pepper flakes.
Note: you’ll want to keep the peanuts on the crunchy side, so just whiz for a minute until ingredients have combined.
Slice the kale into ribbons and toss with the scallions, carrots, and peppers.
Mix with the dressing and let the flavors meld for a few hours.
Just before serving, garnish with chopped peanuts and fresh cilantro