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 is a staple in our house! I love the recipe as is and frequently just make the dressing to use on a variety of salads. The only real change I make are to cut/shred the veggies myself. I turn this into a vegetarian entree with the addition of baked, marinated tofu, adding chicken works well.
This is a fantastic recipe, except the dressing doesn’t need so much sweetener. I used 2 tablespoons honey and no sugar, and it was delicious. The recipe lends itself to all kinds of versatility and substitutions in the vegetables, oils and nuts. Thanks!
Amazing salad. My husband had 3 helpings and my two young boys ate all of it.
I brought this salad, tossed and ready to go, to a tennis league lunch and it held up well after sitting in a cooler for 4 hours!! There was almost a fight over the last spoonful of salad…Next time I will triple the recipe!!!..My friends now ask me which Jenn Segal recipe are they eating….seems like they’d rather eat the salad instead of playing tennis!! LOL!!
This is my all time favorite salad. Super versatile. Thank you!
I can’t wait to try this recipe…Why do we need to buy the red cabbage & carrots preshredded? I do wish I could put the dressing on hours before serving…I am surprised the salad would wilt with the ingredients listed…
Hi Wendy, It’s fine to shred the veggies yourself if you prefer; I use pre-shredded for convenience. The salad will hold up for a bit but I find the dressing gets a little watery if it’s left to sit too long.
This dressing is EVERYTHING! I have made this recipe exactly as posted with great results. I’ve also made it using other veggies that I had on hand with equally yummy results. Now I double the dressing recipe to keep extra available to add to stir-fry or noodle dishes. This one’s a keeper!
This is the second recipe that I have tried from your website (that was forwarded to me by my mom). I made this exactly as the recipe called for and would not change a thing. I made the first batch and took it to a social event. I received 3 requests for a copy of the recipe. We have made it several times since. Very fresh!
Delicious. I make it for the week for lunches. Toss with grilled chicken and it’s a perfect meal. I add more peppers and don’t skimp on the fresh ginger. I brought this to a pot luck and was asked many times over for the recipe.
This salad is perfection! I made the recipe nearly as written, with 2 minor exceptions:
1) Prior to mixing the veggies together, I sprinkled 1/2 tsp, of the 3/4 tsp of salt called for in the dressing, onto the chopped Kale, then “massaged” the salt into the Kale for 30-60 seconds. This breaks down the Kale somewhat, making it more tender. I used the remaining 1/4 tsp salt in the dressing.
2) I substituted pistachios for the almonds, as that’s what I had in my pantry.
I served this as an entree, as it is a hearty salad. The combination of flavors, between the veggies and dressing are absolutely amazing!