Chopped Thai Kale Salad with Peanut Ginger Dressing
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.
Servings 4 servings
Calories 374cal
Ingredients
- 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
Instructions
- Add chopped kale to a large bowl.
- 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.
- 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.
- 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.
Notes
For the dressing, feel free to use cashew butter, sunflower seed butter or almond butter instead of peanut butter.
Nutrition
Serving: 1serving | Calories: 374cal | Carbohydrates: 37.9g | Protein: 14.7g | Fat: 17g | Saturated Fat: 2.5g | Fiber: 8.6g | Sugar: 17.1g