Roasted Peanut Kale Crunch Salad

Ingredients

Kale Crunch Salad

• 4 large stalks kale, stems removed
• half a head of green cabbage
• 1 small jalapeño, sliced
• 1 cup peanuts, chopped
• 1/2 cup chopped coriander
• 1/2 cup chopped spring onions

Roasted Peanut Vinaigrette

• 1/2 cup roasted peanut oil
• 2 tablespoons rice vinegar
• 1 clove garlic
• 2 1/2 tablespoons sugar
• 1 teaspoon coarse kosher salt (more to taste)
• freshly ground black pepper

Chicken

• 500g chicken thigh
• Marinade of your choice

Method

1. Blend all vinaigrette ingredients in a small blender or food processor until smooth. (You can also grate the garlic directly into the jar and shake thoroughly to combine.)
2. Chop your herbs, peanuts, and jalapeño.
3. Chop the kale and cabbage and transfer to a large bowl.
4. Cook the chicken using your preferred method.
5. Toss kale and cabbage with some of the dressing; massage with your hands for a minute to soften the kale. Add peanuts, jalapeño, and the rest of the dressing. Serve.