How to make kale less bitter?

Massaging the kale with a drizzle of olive oil will release some of the bitter taste and make the leaves more tender.

How to Store the Salad:

Store the salad in a sealed container in the fridge for up to 3 days. It tastes best the first day, but I still eat it for a few days after.

Can I use a different dressing?

Absolutely! A store bought dressing of your choice is great or pair it with honey vinaigrette from this roasted pear salad or try this Creamy Balsamic dressing .

Crunchy Kale Salad - Simply Made Eats

Description

This Crunchy Kale Salad with Peanut Dressing is the most refreshing Spring and Summer Salad. Tender marinated kale meets coleslaw with lots of other colorful and crunchy ingredients and it's drizzled in a sweet and salty peanut sauce.

Ingredients

Scale

Peanut Dressing:

1/2 cup Creamy Salted Peanut Butter *I used Jif, which has a bit of sweetness
1/4 teaspoon fresh ginger, finely grated
3 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons fresh lime juice
1/8 teaspoon red pepper flakes
2-4 tablespoons water

Crunchy Kale Salad:

6-8 leaves of Curly Kale
1 tablespoon olive oil
2 teaspoons of fresh lime juice
1 and 1/2 cups of bagged coleslaw mix *you don't need the sauce packet
1/3 cup salted peanuts, roughly chopped
1/2 of a bell peppers or 4 mini sweet peppers, seeds and stems removed and cut into skinny strips
5 ounces of jarred peppadew peppers (sweet piquante)
1/2 cup fresh cilantro, minced

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Instructions

Rinse and pat dry the kale leaves. Remove and discard the stalks, chop the kale into small pieces and add into a large bowl.
Massage the Kale: Drizzle the olive oil into the kale and add in 2 teaspoons of lime juice. Place both your hands into the kale and massage the leaves for one to two minutes to tenderize.
Make the Peanut Dressing: In a medium bowl or pyrex dish, whisk together the peanut butter, soy sauce, rice vinegar, fresh ginger, and red pepper flakes. Add in one tablespoon at a time of water until the consistency is still thick, but more like a salad dressing. I used between 3-4 tablespoons. Place it into the fridge for 5-10 minutes.
Assemble the Salad. Add the kale and coleslaw into a large bowl. Pour in half the peanut dressing and toss to combine. Save the remaining dressing for serving.
Top with peanuts, cilantro, peppadew peppers and bell peppers. Toss to combine.
Serve with additional peanut dressing and enjoy!

Equipment

Cutting Board

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Mixing Bowls

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wusthof knife

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Notes

Make sure to remove all the water from the kale after rinsing. Take time to massage the kale for a better overall taste.
If you have a bit of extra time, leave the peanut sauce in the fridge for 30 minutes.

Prep Time: 10 minutes
Fridge Time: 5 minutes
Category: Salad
Method: chopped
Cuisine: Asian