Kale Salad with Ginger Peanut Dressing

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A kale salad you’ll actually crave.

Kale salad with ginger peanut dressing on plates.

Believe it or not, this kale salad will have you eating your veggies with ravenous abandon. It’s filled with crunchy carrots and shredded red cabbage—which you can buy already prepped at the supermarket—and loads of toasted almonds, but it’s the Asian-style peanut dressing laced with ginger and garlic that makes it so good. You’ll want to drink it!

“When hubby saw me making salad with kale, he was far from impressed. But then he tried it…(gates of heaven opening, angel music playing)… OMG!!! Absolute gem, gorgeousness!!!! PLEASE try this people!”

Angela

What You’ll Need To Make Kale Salad With Ginger Peanut Dressing

kale salad ingredients
  • Curly Kale: Provides a hearty base for the salad with its robust texture and earthy flavor.
  • Red Cabbage: Adds vibrant color and a satisfying crunch to the salad.
  • Shredded Carrots: Offer subtle sweetness and additional texture to the dish.
  • Red Bell Pepper: Contributes a pop of color and freshness to the salad.
  • Slivered Almonds: Provide a crunchy contrast. Don’t skip the toasting step as it releases the almonds’ oils and makes them much more flavorful.
  • Fresh Cilantro: Adds a burst of freshness and herbaceous aroma to the salad.
  • Creamy Peanut Butter: Creates a creamy base and adds richness to the dressing. For a smooth dressing, avoid crunchy peanut butter.
  • Unseasoned Rice Vinegar: Provides acidity and balances the flavors of the dressing.
  • Lime Juice: Offers tanginess and brightness to the dressing.
  • Vegetable Oil: Helps emulsify the ingredients and provides a smooth texture.
  • Soy Sauce: Adds depth of flavor, umami, and saltiness to the dressing.
  • Honey and Sugar: Provide sweetness to balance the acidity and spice in the dressing.
  • Garlic and Ginger: Infuse the dressing with aromatic flavor and depth.
  • Sriracha: Adds a kick of heat and complexity to the dressing.
  • Toasted Sesame Oil: Offers a nutty aroma and enhances the Asian-inspired flavors of the dressing.
  • Jump to the printable recipe for precise measurements

Step-By-Step Instructions

Begin by arranging the almonds on a parchment-lined baking sheet.

almonds on baking sheet

Bake until lightly golden and fragrant.

Toasted almonds on a lined baking sheet.

Meanwhile, make the dressing by combining all of the ingredients in a food processor or blender.

kale salad dressing ingredients in food processor

Purée until smooth and creamy.

creamy dressing in food processor

Combine the vegetables, almonds, and dressing in a large bowl and pour the dressing over top.

kale salad and dressing in mixing bowl

Toss well.

tossed kale salad

Let the salad sit at room temperature for about 15 minutes to allow the kale to soften. Toss again, then taste and adjust seasoning, if necessary. As the salad sits, the flavors may dull; a squeeze of lime and/or pinch of salt will wake things up.

Frequently Asked Questions

Is there a substitute for the cilantro?

Sure, you can replace the cilantro with flat-leaf (Italian) parsley.

Can I use store-bought chopped kale, and bagged shredded red cabbage and carrots?

Absolutely! Feel free to reduce the prep time by using these supermarket shortcuts.

Can I make kale salad in advance?

Yes, it keeps well in the fridge for a few days, although it won’t be quite as pretty, as the colors dull once refrigerated. Make sure to cover the salad tightly—the cabbage has a strong odor.

Kale salad with ginger peanut dressing on plates.

You May Also Like

Asian Kale Slaw with Ginger Peanut Dressing

A kale salad you’ll actually crave.

Servings: 6
Total Time: 20 Minutes

Ingredients

For the Salad

  • 4 cups chopped curly kale, thick stems removed (patted dry)
  • 3 cups shredded red cabbage
  • 2 cups shredded carrots
  • 1 red bell pepper, sliced into bite-sized pieces
  • ¾ cup slivered almonds
  • ½ cup chopped fresh cilantro

For the Dressing

  • 3 tablespoons creamy peanut butter
  • 3 tablespoons unseasoned rice vinegar
  • 1 tablespoon fresh lime juice, from one lime
  • 3 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • 3 tablespoons honey
  • 1 tablespoon sugar
  • 1 large clove garlic, roughly chopped
  • 1-inch square piece fresh ginger, peeled and roughly chopped (see note)
  • ¾ teaspoon salt
  • 1 teaspoon sriracha
  • 1 teaspoon toasted sesame oil

Instructions

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil.
  2. Bake the almonds until lightly golden and fragrant, 5-10 minutes. (Keep a close eye on them; nuts burn quickly.) Transfer the nuts to a small plate to cool.
  3. Meanwhile, combine all of the ingredients for the dressing in a food processor or blender; process until smooth and creamy.
  4. Combine the ingredients for the salad in a large mixing bowl. Pour the dressing over the salad and toss well. Let the salad sit at room temperature for 15 minutes to allow the kale to soften. Toss again, and then taste and adjust seasoning, if necessary. (As the salad sits, the flavors may dull; a squeeze of lime juice will wake things up.)
  5. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 282
  • Fat: 18g
  • Saturated fat: 2g
  • Carbohydrates: 28g
  • Sugar: 17g
  • Fiber: 6g
  • Protein: 7g
  • Sodium: 505mg
  • Cholesterol: 0

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

See more recipes:

Comments

  • This is one of my go-to salads, mostly because the dressing is so amazing and with modifications (based on what I have in the kitchen) it still turns out great !

  • This salad is a family favorite. I’ve served it alongside fish and chicken. I love that it lasts for days so I always make extras for a quick lunch. Thank you Jennifer for brightening up our weekday meals. You have changed lives among my adult children, some of whom never cooked!

  • This is a great dish. Served at a neighborhood function and people who swore they did not like kale, were asking for the recipe. People literally scrapped the bowl dry to take home what little was left. Several people went home disappointed because they wanted more.

  • Do you think I could substitute dates for the honey in the recipe?

    • Hi, are you suggesting that you would puree the dates in the food processor or blender? I haven’t tried this with dates and I think it would change the texture of the dressing a bit, but I think it could work.

  • Made this for a work luncheon, everyone loved it! Lots of ingredients but so well worth it! Delicious!!

    • — Kathleen Fiore
    • Reply
  • Super excited to try this! My only question is, if I were to use crushed ginger how much would I use? Thanks

    • Hi Laura, Do you mean crushed fresh ginger? If so, it’d be about 1 tablespoon.

    • Made this for a dinner party for a crowd of food snobs. It was an instant hit! The colors are gorgeous and the dressing is amazing! I instantly subscribed, and I look forward to more. Thank you!

  • How long can the dressing be left in the fridge?

    Thanks!

    • I think it would be good for up to 4 – 5 days.

  • I made this salad last night. Followed the recipe exactly and it really is superb. I had a little bit left over and I ate that for breakfast. It really held up well and was so delicious.

  • I now know this recipe by heart, having made and enjoyed it so often (and having passed along the recipe from your new fans clamoring). Today I am going to try subbing the peanut butter for PB2 (as a Weight Watcher, I need to improve the points on the oh so delicious dressing). Any suggestions?

    • — Patricia Raymond
    • Reply
    • Hi Patricia, I’ve never tried PB2 but would love to know how it turns out if you try it. Sorry I can’t be more helpful — maybe someone else can chime in?

      • We have a peanut allergy in our family…would using almond butter work?

        • Sure, I think that would work. I’d love to hear how it turns out with the almond butter!

  • WOW – this is sooo good. I have made it a few times now. The first time for a girls trip – brought the salad and dressing separate. Made exactly as Jenn has it. (I even bought the kale pre cut in a bag – removed some of the larger stems and cut it a bit more) wonderful flavors. I have doubled the recipe a couple times. I put the dressing in my Ninja smoothie cup. Works perfect.

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