Kale Salad with Ginger Peanut Dressing
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A kale salad you’ll actually crave.
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!”
What You’ll Need To Make Kale Salad With Ginger Peanut Dressing
- 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.
Bake until lightly golden and fragrant.
Meanwhile, make the dressing by combining all of the ingredients in a food processor or blender.
Purée until smooth and creamy.
Combine the vegetables, almonds, and dressing in a large bowl and pour the dressing over top.
Toss well.
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
Sure, you can replace the cilantro with flat-leaf (Italian) parsley.
Absolutely! Feel free to reduce the prep time by using these supermarket shortcuts.
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.
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Asian Kale Slaw with Ginger Peanut Dressing
A kale salad you’ll actually crave.
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
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil.
- 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.
- Meanwhile, combine all of the ingredients for the dressing in a food processor or blender; process until smooth and creamy.
- 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.)
- Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.
Nutrition Information
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- 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.
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Comments
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This was an amazing recipe. A nice blend of veggies, beautiful presentation and the peanut dressing was exceptional. I added chopped green onion instead of cilantro and will be making it again! Thanks for sharing it.
This has become a favorite salad for my family and guests. I don’t make any changes to the recipe and everyone loves it. The dressing is delicious and so easy to make.
This was a very tasty salad with an amazing dressing. Served it to guests who also enjoyed it. Thank you for sharing it!
I made this last night along with Jenn’s Oven Baby Back Ribs wth Hoisin BBQ Sauce. The salad was delicious! Perfect with the ribs.
Excellent salad! I have recently discovered your site and plan to make a number of these recipes. The ginger peanut dressing was great. Thanks.
Hi Jenn,
I was wondering if I could use this peanut sauce to serve to serve warm with chicken next to a side of sticky rice. Also, I came across multiple recipes that you have posted that include peanut sauce and noticed that while some had called for sesame oil, others did not. Any advice on which specific peanut sauce would go best with chicken dish next to sticky rice?
Thank you so much !
Hi Malak, you can definitely warm this up and serve it over chicken- it’s a great way to use it! I don’t think one of the peanut dressings/sauces would better than another on the chicken. It’s just a matter of preference.
This has quickly become a staple recipe in our home. My husband isn’t even a raw kale fan, but he loves this salad. The peanut dressing is insanely delicious. Thank you!
When I’m looking for an outstanding & unusual salad to bring to a dinner, I make this recipe. I love the crunchy texture of the salad and the flavours are excellent: my friends always ask for the recipe. I make the recipe as is but use the dressing sparingly. Five stars!
This was delicious. I didn’t have almonds both times I have made this. The first time it was 95 degrees so I didn’t bother to toast the almonds. I just chopped them and it was delicious. Going forward I may not bother with the toasting.
Second time I had no almonds and no red cabbage. I made it with a kale salad mix and and pepitas for extra crunch and it was STILL delicious. Very versatile and works with a lot if different ingredients.
So I just made this salad dressing and it is amazing! I left out the sugar. I felt between the honey and the peanut butter it would be sweet enough. Right on the nose. This is great. Thank you.