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.
- Sesame Oil: Offers a nutty aroma and enhances the Asian-inspired flavors of the dressing.
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.
Asian Kale Slaw With Ginger Peanut Dressing
Serves 6Total Time: 20 Minutes
- 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
- 3/4 cup slivered almonds
- 1/2 cup chopped fresh cilantro
- 3 tablespoons creamy peanut butter
- 3 tablespoons unseasoned rice vinegar
- 1 tablespoon fresh lime juice, from one lime
- 3 tablespoons vegetable oil or alternative
- 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)
- 3/4 teaspoon salt
- 1 teaspoon sriracha
- 1 teaspoon sesame oil
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.)
Nutrition Information
Per serving (6 servings)Calories: 282, Fat: 18g, Saturated fat: 2g, Carbohydrates: 28g, Sugar: 17g, Fiber: 6g, Protein: 7g, Sodium: 505mg, Cholesterol: 0
