Curly Kale Slaw


Curly Kale Slaw

Curly Kale Slaw

A nontraditional take on coleslaw, this salad has thinly sliced kale tossed with crunchy capsicum and carrot slices. The salad is finished with a salty peanut dressing and adds a fresh, vibrant note to your barbecue salads.
Course: Coleslaw and Cabbage Salads
Author: The Cook


  • 2 large bunches curly kale, centre ribs discarded, very thinly sliced crosswise <em>(about 10 cups)</em>
  • 1 yellow, orange, or red capsicum
  • 2 carrots, thinly sliced crosswise
  • ½ cup vegetable oil
  • ¼ cup apple cider vinegar
  • ¼ cup salted peanuts
  • 2 tablespoons packed light-brown sugar
  • ½ teaspoon coarse salt
  • ¼ cup salted peanuts, extra, coarsely chopped for garnish


  • Toss the sliced kale, capsicum, and carrots in a large bowl.
  • Puree the vegetable oil, cider vinegar, salted peanuts, light-brown sugar, and salt in a blender until smooth.
  • Pour dressing over vegetables just before serving. Sprinkle with ¼ cup salted peanuts, coarsely chopped.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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