Our CSA shares have been so bountiful so far this year. Usually, these first few weeks of the season can be a little puny. I think I’m getting a bit more confident with the early spring produce too, so that helps. You must try this kale salad. I love kale, but I typically saute it, preferably with an egg or two. Between our garden and the CSA share, we had a huge influx of kale (a great problem to have), so I found this great recipe that will definitely become a staple around our house.
I made this for a cookout with friends, but the recipe made so much dressing that I was able to eat a huge portion the next day for lunch – that’s my kind of recipe!
Kale Slaw with Peanut Dressing
Adapted from Martha Stewart
About 10 cups kale, center ribs discarded, very thinly sliced crosswise (about 10 cups)
2 carrots, thinly sliced crosswise
For the dressing:
1/2 cup olive or grapeseed oil
1/4 cup cider vinegar
1/2 cup salted peanuts, chopped and divided
2-3 green onions, sliced
1 tablespoon local honey
1/2 teaspoon coarse salt
In a glass jar, assemble the dressing ingredients, including 1/4 cup of the chopped peanuts. Prep the kale, carrots, and green onions. Just before serving, pour the dressing over the kale and salad “slaw.” Top with the remaining 1/4 cup of chopped peanuts and serve!
The original recipe calls for sweet peppers, which sounds delicious, but they aren’t in season yet (which is a bit annoying because kale and peppers aren’t going to be in season at the same time unless there are some stragglers). I think this would be tasty with cabbage as the base too. Try experimenting and report back!