Kale Peanut Crunch Salad
The ultimate crunchy peanut kale salad packed with a rainbow of vegetables and herbs, and tossed in a dreamy, creamy ginger peanut dressing. This beautiful kale salad stays good in the fridge for days, making it the perfect high-fiber, protein-packed meal prep lunch! Enjoy as is or add an extra boost of protein for a heartier meal.
Servings 4 servings
Calories 404cal
Ingredients
- Ginger Peanut Dressing
- ⅓ cup creamy natural peanut butter
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar (or sub fresh lime juice)
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 1 tablespoon sriracha
- 1 tablespoon grated fresh ginger
- 1 garlic clove, grated
- 2 to 3 tablespoons warm water, so dressing is pourable, as necessary
- Kale salad
- 6 cups chopped kale (from about 2 bunches Tuscan kale)
- 2 cups shredded green cabbage
- ¼ teaspoon kosher salt
- Optional: 1 to 2 cups shredded chicken breast or shelled edamame for a protein boost
- 1 large red bell pepper, julienned
- 1 cup shredded carrot (about 2 large carrots)
- ½ cup sliced scallions (3 large scallions)
- 1 to 2 fresno peppers, sliced or diced (or sub jalapeno!)
- ½ cup chopped fresh cilantro
- Optional: 2 tablespoons chopped fresh mint leaves
- Topping
- ¾ cup honey roasted peanuts, roughly chopped
- Extra sliced scallions
Instructions
- Make the dressing: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey, sriracha, ginger, garlic, and 2 tablespoons of warm water until smooth and well combined. Add additional water if necessary, 1 teaspoon at a time, until dressing is creamy, but pourable. Set aside.
- Prepare the greens: In a large bowl, add the kale and cabbage and sprinkle with salt. Use clean hands to massage for a minute or so to help tenderize the greens.
- Make the salad: Pour half of the dressing over the kale and cabbage and toss with tongs to coat the salad, then add in the bell pepper, carrot, scallions, fresno pepper, cilantro, and mint. Toss again with tongs until just combined. Add in the additional dressing until salad is to your liking, then toss again. Top the salad with the honey roasted peanuts and a few extra scallions, then serve immediately.
Notes
To make vegan: simply swap the honey for pure maple syrup in the dressing, and top with regular roasted peanuts.
See the full post for easy ways to customize this salad!
Nutrition
Serving: 1serving (without optional protein) | Calories: 404cal | Carbohydrates: 30g | Protein: 16g | Fat: 28g | Saturated Fat: 5g | Fiber: 10g | Sugar: 16g