Kale Slaw with Peanut Dressing

I love green salads, preferably made with romaine or green leaf. For me Iceberg is like eating crunchy water and lacks the high vitamin content I want while spinach really feels too similar to eating leaves. I know, I am eating leaves. I just don't want to feel like I'm eating leaves. Know what I mean?

If you want your dark green leafy veggies but don't want to feel like a rabbit as my husband puts it, here's a fun way to eat your greens and enjoy great flavor. Kale is a vitamin-rich leafy green that's crisp and firm (not wilty like spinach) and the strong flavor of the leaf is masked by the peanut dressing. My husband the devout carnivore had seconds of this salad and I even heard a compliment or two.

Kale Slaw with Peanut Dressing

2 large bunches curly kale, center ribs discarded, very thinly sliced crosswise (about 10 cups)
1 yellow, orange or red bell pepper
2 carrots, thinly sliced crosswise
1/2 cup vegetalbe oil
1/4 cup cider vinegar
1/4 cup salted peanuts
2 Tablespoons packed light-brown sugar
1/2 teaspoon coarse salt
1/4 cup salted peanuts

Toss 2 large bunches curly kale, center ribs discarded, very thinly sliced crosswise (about 10 cups); 1 yellow, orange or red bell pepper, ribs and seeds removed, halved crosswise and thinly sliced lengthwise; and 2 carrots, thinly sliced crosswise, in a large bowl.

Puree 1/2 cup vegetable oil, 1/4 cup cider vinegar, 1/4 cup salted peanuts, 2 Tablespoons packed light-brown sugar, and 1/2 teaspoon coarse salt in a blender until smooth.
Pour dressing over vegetables just before serving. Sprinkle with 1/4 cup salted peanuts, coarsely chopped.

Who Dished it first? Martha Stewart