1-2 bunches kale (dark green or Lacinto)
2 medium shredded carrots
½ red onion
2 Tablespoons natural peanut butter, almond butter or cashew butter (I use peanut butter)
¼ cup apple cider vinegar
2 Tablespoons walnut oil or olive oil (I use walnut oil)
2 Tablespoons agave or honey (I use honey)
½ teaspoon, sea salt
1/3 cup peanuts, chopped for garnish
Remove leaves from stems and freeze stems in vegetable both bag in freezer. Stack several leaves cut them lengthwise and then chop into bite size pieces. Place all in large bowl. Add shredded carrots and thinly sliced and diced onion.
Whisk together the peanut butter vinegar, walnut oil, honey and salt until creamy smooth. Add to kale mixture and toss well to coat. You may not need all of the dressing, depends on the size of your 2 bunches of kale. Add chopped peanuts upon plating and serving.
This is a simple salad that can be refrigerator kept, however, if served after refrigeration, allow it to come to room temperature before final toss and plating.