Minoo shared three fall ingredients featured recipes in the South Arm Multi Cultural Community Kitchen.
The first recipe is a Kale Slaw with Peanut Dressing. The texture difference between the whole peanuts, ground peanuts, and pureed peanuts in the sauce is one of the things that makes this slaw so wonderful.
The above is an article that Minoo shared in the kitchen about the interesting culinary uses of Kale. You can click on the image to have a larger view.
Ingredients
- 2 large bunches curly or lacinato kale, about 2 pounds
- 2 red bell peppers, cleaned and cut into fine strips
- 2 carrots, peeled
- 3/4 cup roasted, salted peanuts, divided
- 1/3 cup vegetable oil
- 3 tablespoons cider vinegar
- 1 tablespoon packed light-brown sugar
- 1/2 teaspoon salt
- pinch of red pepper flakes (optional)
The beautiful carrots were given by Richmond Sharing Farm for the use in the community kitchen.
Instructions
 Fold each leaf of kale in half lengthwise and slice out the center rib. Discard or keep for making stocks. Roll a stack of leaves up and slice in half lengthwise, then crosswise into very fine ribbons. You will have 10 to 12 cups of finely chopped kale in the end.
Wash and rinse thoroughly in a salad spinner. Slice the carrot very thin, either by creating curls with a peeler, or by running the halved carrot lengthwise down a mandolin. Toss the kale with the sliced bell peppers, carrot peels and 1/2 cup of the peanuts. |
 In a chopper or small food processor, briefly puree the remaining 1/4 cup peanuts, oil, vinegar, sugar, salt and pepper flakes.
Pulse it just a few times; the peanuts should be partially pureed, but still with some nibs and nubs still left in the dressing. |
 Toss the dressing with the slaw and let it sit for at least a few minutes before serving.
P/S: We had to double the amount of dressing due to amount of slaw we had. |