1 large bunches curly or lacinato kale, about 2 pounds
1 red bell peppers, cleaned and cut into fine strips
1 large carrot, peeled
1/4 + 2 tbs cup roasted, salted peanuts, divided
2 tbs vegetable oil
3 tablespoons cider vinegar
1 tablespoon packed light-brown sugar
1/2 teaspoon coarse salt
Pinch red pepper flakes (optional)
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. Wash and rinse thoroughly in a
salad spinner.Heat a little oil in a pan, and add the kale. Cook, stirring frequently, until kale is wilted but still not soft.
Toss the kale with the sliced bell peppers. Slice the carrot very thin. Toss with the kale, red pepper, and 2 tbs 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 with some nibs and nubs still left in the 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.)
Toss the dressing with the slaw and let it sit for at least a few minutes before serving.