Kale salad with peanuts and mint

1 serving


Peel the cabbage from the top wilted leaves and rub on a fine grater. Salt the grated cabbage, stir and pour over the vinegar (leave 3 tbsp vinegar to make the sauce). After that, squeeze the cabbage. Eat the olives from the liquid and cut into small pieces. Wash the mint leaves, dry and finely chop. Fry the peanuts in a dry frying pan over low heat, cool and peel off the dry skin. Grind the prepared nuts well. Prepare the sauce: mix the sesame (or olive) oil with 3 tbsp vinegar, add the salt, red ground pepper, mix thoroughly. Combine the cabbage with the olives, peanuts, mint, season with the cooked sauce and mix thoroughly. Serve the salad well chilled on the table.