1 large bunch curly or lacinato kale, about 1 pound
1 red bell pepper, cleaned and cut into fine strips
1 large carrot, peeled
1/4 cup plus 2 tbsp roasted, salted peanuts, divided
2 tbsp vegetable oil
3 teaspoons cider vinegar
1 teaspoon packed light-brown sugar
1/4 teaspoon coarse salt
Pinch red pepper flakes
Fold each leaf of kale in half lengthwise and slice out the center rib. Discard ribs. Roll a stack of the 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.
Toss the kale with the sliced bell peppers. Create curls of carrot with a peeler. Toss with the kale, red pepper, and 1/4 cup of the peanuts.
In a chopper or small food processor, briefly puree the remaining 2 tbsp peanuts, oil, vinegar, sugar, salt and pepper flakes. Pulse it just a few times; the peanuts should be partially pureed, but 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.
Serves 3-4. From The Kitchn