Kale Slaw with Peanut Dressing-Martha Stewart Aug 2009
Toss two large bunches of kale, center ribs removed, very thinly sliced; 1 yellow, red or orange bell pepper thinly sliced and 2 carrots thinly sliced in a large bowl.
Puree 1/2 cup vegetable oil, 1/4 cup cider vinegar, 1/4 cup salted peanuts, 2 T brown sugar and 1/2 tsp coarse salt in blender.
Pour dressing over salad just before serving.
NOTE: Add other ingredients such as cherry tomatoes, replace carrots with roasted beets and dressing could be thinner by adding a little water.