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. ūüôā



Asian Kale Ginger Peanut Salad
Serves: 4
  • 6 cups chopped kale
  • 1 cup shredded carrots (carrot matchsticks)
  • 1 red or yellow pepper, thinly sliced
  • 1 cup thinly sliced red cabbage
  • ⅓ up roughly chopped cilantro
  • ⅓ cup almond slivers or shaved almonds
  • optional: sesame seeds
  • 6 tablespoons creamy peanut butter
  • 6 tablespoons unseasoned rice vinegar
  • Juice of 1 lime (for more tang, add an extra half lime)
  • 6 tablespoons olive oil
  • 2 tablespoon soy sauce
  • ¼ cup sugar (or honey)
  • 2 teaspoons garlic powder
  • 1 teaspoon ground ginger
  • 1 teaspoon sriracha
  • 1 teaspoon Asian sesame oil
  1. Whisk all dressing ingredients together until smooth. Cover and chill until ready to serve.
  2. Add chopped cale, peppers, cabbage, cilantro and carrots to a large bowl. Add dressing and toss to coat. Top with almonds and sprinkle with sesame seeds if desired.

Recipe adapted from Once Upon A Chef

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