Kale-Peanut Slaw

Our friend Katie, who runs the Wyck Home Farm in Philadelphia, and is the source for lots of our vegetarian and vegetable-centered recipes, is a devoted fan of raw kale salad in its many forms.  Here is an Asian-inspired kale salad that she shared last spring, to join the ranks of our favorite kale-vinaigrette combinations.  We still have a few peppers, which along with carrots will add delightful color to this slaw.  I think a teaspoon or so of mustard, to emulsify and thicken the dressing, would not be out of place here, but that's just me.  I'm a sucker for a good emulsified vinaigrette.

KALE-PEANUT SLAW

adapted from Katie Brownell, farm manager at the Wyck Home Farm

serves 4 people who like kale

1-2 bunches kale
1 yellow, orange, or red bell pepper
2 good-sized carrots
1/4 cup vegetable oil

1/4 cup toasted sesame oil

1/4 cup rice vinegar OR apple cider vinegar
1/2 cup roasted, salted peanuts, coarsely chopped, divided
2 tablespoons packed brown or white sugar
1/2 teaspoon salt

Cut center ribs out of kale and discard.  Slice kale leaves into thin strips.
Remove seeds and stem from bell pepper, and thinly slice lengthwise.
Slice the carrots into thin rounds. Toss in a large bowl with kale and bell pepper.
Mix together vegetable oil, cider vinegar, 1/4 cup salted peanuts, sugar, and salt in a bowl.
Pour dressing over vegetable mixture and let stand for 10-15 minutes, tossing often.
Sprinkle with 1/4 cup salted peanuts, coarsely chopped, as garnish.