Name: Kale Salad with Ginger Peanut Dressing
Prep time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 bunch kale (curly or lacinato), stems removed and chopped; 2 carrots, julienned or shredded; 1 red bell pepper, thinly sliced; 1 cup purple cabbage, thinly sliced; 2 green onions, chopped; 1/4 cup fresh cilantro, chopped; 1/4 cup roasted peanuts; 2 tbsp creamy peanut butter; 1 tbsp fresh grated ginger; 2 tbsp soy sauce; 1 tbsp sesame oil; 1 tbsp rice vinegar; 1 tbsp lime juice; 1 tbsp maple syrup or honey; 1 clove garlic, minced; 2–4 tbsp water (to thin dressing); Olive oil or salt (for massaging kale)

Description

A vibrant, nutrient-packed kale salad with crunchy vegetables and a creamy, Asian-inspired ginger peanut dressing.

Ingredients

Scale

1 bunch kale (curly or lacinato), stems removed and chopped
2 carrots, julienned or shredded
1 red bell pepper, thinly sliced
1 cup purple cabbage, thinly sliced
2 green onions, chopped
1/4 cup fresh cilantro, chopped
1/4 cup roasted peanuts
2 tbsp creamy peanut butter
1 tbsp fresh grated ginger
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp lime juice
1 tbsp maple syrup or honey
1 clove garlic, minced
2–4 tbsp water (to thin dressing)
Olive oil or salt (for massaging kale)

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Instructions

Wash and dry the kale thoroughly. Remove the tough stems and chop the leaves into bite-sized pieces.
Massage the kale with a small drizzle of olive oil or a pinch of salt for 2–3 minutes until it softens and darkens in color.
Julienne or shred the carrots, thinly slice the bell pepper and cabbage, and chop the green onions and cilantro.
Add all the prepared vegetables and peanuts to the bowl with the kale.
In a separate bowl or blender, combine peanut butter, ginger, soy sauce, sesame oil, rice vinegar, lime juice, maple syrup or honey, and garlic. Blend or whisk until smooth. Add water 1 tbsp at a time to reach desired consistency.
Pour the dressing over the salad and toss thoroughly to coat.
Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.

Notes

Add cooked quinoa or farro to make it a grain salad.
Top with grilled chicken or tofu for added protein.
Swap peanuts for cashews or almonds.
Use tahini instead of peanut butter for a sesame twist.
Add sliced mango or mandarin oranges for sweetness.
Massage kale even if pre-chopped for best texture.
Dressing can be made in advance and stored for up to a week.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1/4 of recipe
Calories: 300
Sugar: 7g
Sodium: 550mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 5g
Protein: 9g
Cholesterol: 0mg