Hey hey foodies, it’s meeeeeeeee Tiffany from Creme de la Crumb. And I think it’s time to level with each other…. how are your new years eating goals comin’? Honestly mine have been pretty spot-on and I’m proud to say I’ve been successfully integrating LOTS of vegetables and salads into my diet. A+ Starting with this Asian Kale Peanut Salad.

Blue bowl with asian kale thai peanut salad. - 1

Today I’ve got my newest favorite salad to share with you. It’s a crunchy Asian kale salad with peppers, cabbage, carrots, and tossed with a creamy peanut ginger dressing. Doesn’t that sound look heavenly?? Be sure to toss lots of almonds on top – they’re the best part! No wait the dressing is the best part. Wait! The kale.

I dunno, it’s all good. 🙂

Crunchy Asian kale salad in a blue bowl. - 2 Crunchy Asian kale salad in a blue bowl. - 3

Recipe adapted from Once Upon A Chef

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Ingredients1x2x3x

  • ▢ 6 cups chopped kale
  • ▢ 1 cup shredded carrots
  • ▢ 1 whole red or yellow bell pepper, thinly sliced
  • ▢ 1 cup thinly sliced red cabbage
  • ▢ ⅓ cup roughly chopped cilantro
  • ▢ ⅓ cup sliced almonds
  • ▢ sesame seeds, optional for garnish

Dressing

  • ▢ 6 tablespoons creamy peanut butter
  • ▢ 6 tablespoons unseasoned rice vinegar
  • ▢ 1-2 tablespoons lime juice, or the juice of 1 lime
  • ▢ 6 tablespoons olive oil
  • ▢ 2 tablespoons soy sauce
  • ▢ ¼ cup granulated sugar, or honey
  • ▢ 2 teaspoons garlic powder
  • ▢ 1 teaspoon ground ginger
  • ▢ 1 teaspoon sriracha
  • ▢ 1 teaspoon sesame oil

Instructions

  • Add 6 cups chopped kale , 1 cup shredded carrots , 1 whole red or yellow bell pepper, 1 cup thinly sliced red cabbage , and ⅓ cup roughly chopped cilantro to a large bowl.
  • Prepare the dressing by adding 6 tablespoons creamy peanut butter , 6 tablespoons unseasoned rice vinegar , 1-2 tablespoons lime juice, 6 tablespoons olive oil , 2 tablespoons soy sauce , ¼ cup granulated sugar, 2 teaspoons garlic powder , 1 teaspoon ground ginger , 1 teaspoon sriracha , and 1 teaspoon sesame oil together in a medium bowl until smooth.
  • Add the dressing to the salad and toss to coat. Top with ⅓ cup sliced almonds and sesame seeds, and serve immediately.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Asian Kale Ginger Peanut Salad - 4

Asian Kale Ginger Peanut Salad

Ingredients

  • 6 cups chopped kale
  • 1 cup shredded carrots
  • 1 whole red or yellow bell pepper, thinly sliced
  • 1 cup thinly sliced red cabbage
  • ⅓ cup roughly chopped cilantro
  • ⅓ cup sliced almonds
  • sesame seeds, optional for garnish

Dressing

  • 6 tablespoons creamy peanut butter
  • 6 tablespoons unseasoned rice vinegar
  • 1-2 tablespoons lime juice, or the juice of 1 lime
  • 6 tablespoons olive oil
  • 2 tablespoons soy sauce
  • ¼ cup granulated sugar, or honey
  • 2 teaspoons garlic powder
  • 1 teaspoon ground ginger
  • 1 teaspoon sriracha
  • 1 teaspoon sesame oil

Instructions

  • Add 6 cups chopped kale , 1 cup shredded carrots , 1 whole red or yellow bell pepper, 1 cup thinly sliced red cabbage , and ⅓ cup roughly chopped cilantro to a large bowl.
  • Prepare the dressing by adding 6 tablespoons creamy peanut butter , 6 tablespoons unseasoned rice vinegar , 1-2 tablespoons lime juice, 6 tablespoons olive oil , 2 tablespoons soy sauce , ¼ cup granulated sugar, 2 teaspoons garlic powder , 1 teaspoon ground ginger , 1 teaspoon sriracha , and 1 teaspoon sesame oil together in a medium bowl until smooth.
  • Add the dressing to the salad and toss to coat. Top with ⅓ cup sliced almonds and sesame seeds, and serve immediately.

Nutrition

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Asian Kale Ginger Peanut Salad https://therecipecritic.com/asian-kale-ginger-peanut-salad/