Kale Salad with Ginger Peanut Dressing
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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
Powered by 
- 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
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I made this salad for my 2 nieces and they both loved it.
I think next time I might add more kale because it was a lot of dressing.
I will definitely make again.
Thank you for another amazing recipe. This recipe came in the email from Jenn and I had all the ingredients, so I made it as a side for dinner. Could have been the main course as my family loved it! I was out of almonds, so I substituted pine nuts and it was great. I’d say this is a great base recipe and you could easily make changes based on what you have in your fridge. The dressing is just fantastic and though the leftover salad wilted a bit in the fridge overnight, the veggies really soaked up the dressing and made for a perfect lunch next day.
This is a fantastic recipe! Defintiely 5 star. Thank you!
I made this salad and it was so delicious! I added a jalapeño to the dressing because I love spice. This is sure to become my “go to” kale salad. Thank you.
Superb recipe, it’s so fresh and vibrant! Followed exactly, except as for all recipes, substituted Bragg’s liquid aminos for the soy sauce to gain more nutritional benefits.
Love your recipes, can often look no further than your site for recipes and ideas!
Jenn:
I’m new to your site and cookbook. My sister and I both bought your cookbook almost at the same time after seeing some of your recipes. I can’t get off your website! A
Anyway, this salad, can I cut it in half, can it be refrigerated overnight so I can eat the second half the next day and can I buy any where can I buy some of these veggies already prepped?
So glad you enjoy the recipes, Susan! You can definitely buy the veggies already prepped and you can cut the recipe in half. It keeps well for a few days in the fridge, although it won’t be quite as pretty as the colors dull once refrigerated (cover it tightly in the fridge — the cabbage has a strong odor).
Made this salad for lunch. I had no rice vinegar so I used apple cider vinegar instead and my daughter insisted on adding cranberries. We loved it, ate it all up, when I realized I forgot the cilantro!
Excellent and very easy to make!
My daughter is allergic to peanut butter, but this looks really good. How do you think the dressing would turn out if I just omitted the peanut butter?
Hi Cindy, Could you use almond butter instead?
Can she eat almonds? You could try tahini.
It’s very good! And super filling! Thanks so much!