Makes 2 large servings
1 large bunch curly or lacinato kale
1 large carrot, peeled
6 tablespoons roasted, salted peanuts, divided
2 tablespoons vegetable oil
1 1/2 tablespoons cider vinegar
1 1/2 teaspoons packed brown sugar, or more to taste
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. Wash and rinse thoroughly in a salad spinner.
Slice the carrot very thin, either by creating curls with a peeler, or by running the halved carrot lengthwise down a mandoline. Toss with the kale and 3 tablespoons of the peanuts.
In a chopper or small food processor, briefly puree the remaining 3 tablespoons 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. Taste and adjust the seasonings as necessary.
Toss the dressing with the slaw and let it sit for at least a few minutes before serving.