Asian Kale Ginger Peanut Salad
It’s a crunchy Asian kale salad with peppers, cabbage, carrots, and tossed with a creamy peanut ginger dressing.
Servings: 4 Servings
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
Calories: 511kcal | Carbohydrates: 31g | Protein: 11g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 26g | Trans Fat: 0.003g | Sodium: 681mg | Potassium: 609mg | Fiber: 6g | Sugar: 20g | Vitamin A: 9766IU | Vitamin C: 84mg | Calcium: 153mg | Iron: 2mg
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