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Roasted Peanut Kale Crunch Salad

Roasted Peanut Kale Crunch Salad for Fresh Meal Prep Bliss

This Roasted Peanut Kale Crunch Salad combines fresh ingredients for a colorful and nutritious meal prep option that's gluten-free and dairy-free.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Kale finely chopped
  • 2 cups Cabbage finely chopped
  • ½ cup Fresh Herbs (Cilantro, Green Onion) chopped finely
  • 1-2 Fresno Peppers sliced thinly
  • 1 cup Chopped Peanuts unsalted roasted
For the Vinaigrette
  • ¼ cup Roasted Peanut Oil can substitute with sesame or avocado oil
  • 2 tablespoons Soy Sauce use tamari for gluten-free
  • 1 tablespoon Maple Syrup or honey as alternative
  • 2 tablespoons Rice Vinegar apple cider vinegar is a substitute

Equipment

  • food processor
  • Mixing Bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Finely chop 4 cups of kale and 2 cups of cabbage, transferring to a large mixing bowl.
  2. Chop ½ cup each of fresh cilantro and green onions, along with 1-2 fresno peppers.
  3. Whisk together ¼ cup of roasted peanut oil, 2 tablespoons of soy sauce, 1 tablespoon of maple syrup, and 2 tablespoons of rice vinegar until smooth.
  4. Add chopped herbs, sliced fresno peppers, and 1 cup of chopped peanuts to the greens. Drizzle with vinaigrette and toss gently.
  5. Serve immediately or store separately for meal prep.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 6gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gSodium: 300mgPotassium: 450mgFiber: 5gSugar: 4gVitamin A: 1300IUVitamin C: 90mgCalcium: 90mgIron: 2mg

Notes

Store greens and vinaigrette separately for meal prep to maintain freshness.

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