Asian Kale Ginger Peanut Salad

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+

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. 🙂

Recipe adapted from Once Upon A Chef

SaveSaved Pin Print

Asian Kale Ginger Peanut Salad

By: Tiffany

It’s a crunchy Asian kale salad with peppers, cabbage, carrots, and tossed with a creamy peanut ginger dressing. 

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 4 Servings

Ingredients 

1x2x3x

• ▢ 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

Calories: 511kcalCarbohydrates: 31gProtein: 11gFat: 41gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 26gTrans Fat: 0.003gSodium: 681mgPotassium: 609mgFiber: 6gSugar: 20gVitamin A: 9766IUVitamin C: 84mgCalcium: 153mgIron: 2mg

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

Additional Info

Course: Appetizer, Salad

Cuisine: Asian American

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!