Toss 2 large bunches of rinsed and dried kale, center ribs discarded, very thinly sliced crosswise (about 10 C); 1 colored bell pepper (I used 2 roasted red instead because it’s often hard to find colored organic peppers), diced; 2-3 carrots, thinly sliced crosswise, in a large bowl.
The dressing I used was reduced by half because I thought it made just too much.
Puree 1/4 C vegetable oil, 2 tbsp apple cider vinegar, 2 tbsp salted peanuts, 1 tbsp packed light brown sugar, & 1/4 tsp sea salt in a blender until smooth.
Pour dressing over vegetables just before serving. Sprinkle with additional peanuts if desired. I ate it with a chickpea smash sandwich.