Asian Kale Slaw with Ginger Peanut Dressing

Believe it or not, this kale salad will have you eating your veggies with ravenous abandon. It’s filled with crunchy carrots and shredded red cabbage—which you can buy already prepped at the supermarket—and loads of toasted almonds, but it’s the Asian-style peanut dressing laced with ginger and garlic that makes it so good. You’ll want to drink it!

A kale salad you’ll actually crave.

Total Time- 20 Minutes

Servings size:6

Table of Contents

Amount per serving

Calories-268

Fat-18g

Carbs – 28g

Protein – 7g

For the salad

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
¾ cup slivered toasted almonds
½ cup chopped fresh cilantro

For the dressing

3 tablespoons creamy peanut butter
3 tablespoons unseasoned rice vinegar
1 tablespoon fresh lime juice, from one lime
3 tablespoons vegetable oil
1 tablespoon soy sauce
3 tablespoons honey
1 large clove garlic, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
¾ teaspoon salt
1 teaspoon sriracha
1 teaspoon toasted sesame oil

Instructions

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.)

Himani

I’m Himani, a Singapore-based health coach certified by IIN. I help clients create personalized nutrition and lifestyle plans that lead to lasting health goals. By focusing on individual needs, I provide actionable steps to support your journey to optimal well-being