Collard-Peach Salad:

1 bunch (12 oz) collard greens, destemmed and thinly sliced

2 cups red cabbage, thinly sliced (about ¼ head)

2 teaspoons kosher salt

2 tablespoons sugar

2 cups carrots, cut into matchsticks (about 4 medium)

2 cups peaches, thinly sliced (about 2 medium)

½ cup dry-roasted peanuts, chopped

½ teaspoon freshly ground black pepper

¼ cup peach vinegar (or white balsamic vinegar)

3 tablespoons vegetable oil

Shrimp Skewers:

¼ cup vegetable oil

¼ cup sriracha

2 garlic cloves, minced

1 tablespoon fresh ginger, grated

3 tablespoons fresh lime juice (about 2 limes)

24 large shrimp (about 1 pound), peeled and deveined

2 tablespoons sesame seeds, toasted

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In a large bowl, toss collard greens and red cabbage with salt and sugar. Massage gently until slightly softened, then let sit for 10 minutes.
Add carrots, peaches, peanuts, and black pepper. In a small bowl, whisk vinegar and vegetable oil, then pour over salad and toss. Set aside.
In another bowl, whisk vegetable oil, sriracha, garlic, ginger, and lime juice. Add shrimp, toss to coat, cover, and marinate in the refrigerator for 20 minutes.
Thread shrimp onto skewers. Preheat grill or grill pan over medium-high heat.
Grill shrimp skewers 2–3 minutes per side until pink and slightly charred. Sprinkle with toasted sesame seeds.
Serve shrimp skewers alongside collard-peach salad.

Swap peaches with nectarines, plums, or mangoes for variety.
For nut-free, use pumpkin seeds or sunflower seeds instead of peanuts.
Increase spiciness with sliced chili or red pepper flakes in the marinade.
Try chicken, scallops, or tofu in place of shrimp.
Kale or Swiss chard can replace collard greens.
Salad is best fresh but can be prepped 4 hours ahead; add peaches last to avoid sogginess.