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Hey hey foodies, itโ€™s meeeeeeeee Tiffany from Creme de la Crumb. And I think itโ€™s time to level with each otherโ€ฆ. how are your new years eating goals cominโ€™? Honestly mine have been pretty spot-on and Iโ€™m proud to say Iโ€™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.

Today Iโ€™ve got my newest favorite salad to share with you. Itโ€™s a crunchy Asian kale salad with peppers, cabbage, carrots, and tossed with a creamy peanut ginger dressing. Doesnโ€™t that sound look heavenly?? Be sure to toss lots of almonds on top โ€“ theyโ€™re the best part! No wait the dressing is the best part. Wait! The kale.

I dunno, itโ€™s all good. ๐Ÿ™‚

Crunchy Asian kale salad in a blue bowl.

Recipe adapted from Once Upon A Chef

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Asian Kale Ginger Peanut Salad

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Itโ€™s a crunchy Asian kale salad with peppers, cabbage, carrots, and tossed with a creamy peanut ginger dressing.ย 
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 Servings

Ingredientsย 

  • 6 cups chopped kale
  • 1 cup shredded carrots
  • 1 whole red or yellow bell pepper, thinly sliced
  • 1 cup thinly sliced red cabbage
  • โ…“ cup roughly chopped cilantro
  • โ…“ 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
  • ยผ cup granulated sugar, or honey
  • 2 teaspoons garlic powder
  • 1 teaspoon ground ginger
  • 1 teaspoon sriracha
  • 1 teaspoon sesame oil

Instructionsย 

  • Add 6 cups chopped kale, 1 cup shredded carrots, 1 whole red or yellow bell pepper, 1 cup thinly sliced red cabbage, and โ…“ 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, ยผ 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 โ…“ 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!

About Tiffany

Tiffany is an avid cook and photographer who enjoys eating food as much as she does preparing it. She likes to focus on quick, no-fuss meals with lots of big, bold flavors the whole family will love. Putting her own tasty spin on a classic meal or flavor combination is her passion!

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