Kale Peanut Crunch Salad
A colorful and satisfying salad that pairs fresh greens with a rich, creamy peanut dressing.
recipesbynani.comThere is something so satisfying about a salad that actually stays fresh in the fridge for a few days. This kale peanut crunch salad is one of my absolute favorites because it has such a lovely variety of textures and bright flavors that keep you coming back for more.
I love serving this for a quick lunch or as a side dish during dinner. If you want to make it a bit more substantial, feel free to toss in some cooked chicken, tofu, or extra chickpeas before you eat it.
🧺 Ingredients
- 1 large bunch of kale, stems removed and chopped
- 1 cup shredded purple cabbage
- 1 cup grated carrots
- 1 red bell pepper, diced
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon fresh grated ginger
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 2 to 3 tablespoons warm water to thin the dressing
- 1/3 cup roasted peanuts for topping
👩🍳Instructions
- 1
Prepare the kale by washing it well, removing the tough stems, and chopping the leaves into bite sized pieces.
- 2
Place the kale in a large mixing bowl and massage it gently with your hands for a minute until it turns dark green and becomes tender.
- 3
Add the shredded cabbage, carrots, bell pepper, cilantro, and green onions to the bowl with the kale.
- 4
In a small jar or bowl, whisk together the peanut butter, soy sauce, ginger, lime juice, and honey until smooth, adding warm water one tablespoon at a time until you reach your desired consistency.
- 5
Pour the dressing over the salad and toss everything together until well coated.
- 6
Top with the roasted peanuts just before serving to keep them nice and crunchy.
💡 Tips
Store any leftover salad in an airtight container in the fridge for up to three days. If you plan on meal prepping, keep the dressing in a separate small container and toss it with the greens right before you are ready to eat.
Made this recipe? Let us know how it went.
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