Chopped Thai Kale Salad with Peanut Ginger Dressing
Prep time
Total time
Vegan and gluten free chopped Thai Kale Salad with edamame, mango and veggies. Tossed with a flavorful peanut ginger dressing. The perfect lunch or picnic salad.
Recipe type: Salad, Vegan, Vegetarian, Gluten Free
Serves: 4 servings
  • 1 bunch Tuscan kale, finely chopped (about 4-5 cups)
  • 1 mango, diced
  • 1 cup cooked shelled edamame
  • 1 large carrot, shredded
  • 1 red bell pepper, diced
  • 2 cups shredded red cabbage
  • ½ cup chopped cilantro
  • ¼ cup diced green onion, plus more for garnish
  • For the dressing:
  • ¼ cup creamy natural peanut butter
  • 1 tablespoon toasted sesame oil (regular sesame oil also works)
  • 1 ½ tablespoons soy sauce (gluten free, if desired)
  • 1 tablespoon rice vinegar
  • 2 teaspoons pure maple syrup
  • 1 small lime, juiced
  • ½ tablespoon freshly grated ginger
  • 1-2 tablespoons water to thin
  • To garnish:
  • 1/2 cup roasted cashews
  • Extra cilantro and green onion
  1. Add chopped kale to a large bowl.
  2. In a small bowl, mix together the dressing ingredients: peanut butter, sesame oil, gluten free soy sauce, rice vinegar, maple syrup, lime juice and ginger. Mix to combine. Add water to thin if necessary to make a dressing like consistency.
  3. Pour dressing on kale, then massage kale with clean hands for 5 minutes in order to tenderize the kale and allow it to sweeten just a bit.
  4. Next add in the mango, edamame, shredded carrot, bell pepper, cabbage, cilantro and green onion. Toss to combine. Serve immediately, topping each serving with a tablespoon of cashew halves and additional green onion.
For the dressing, feel free to use cashew butter, sunflower seed butter or almond butter instead of peanut butter.
Nutrition Information
Serving size: 1/4 of salad Calories: 374 Fat: 17g Saturated fat: 2.5g Carbohydrates: 37.9g Sugar: 17.1g Fiber: 8.6g Protein: 14.7g
Recipe by Ambitious Kitchen at