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