Asian Kale Salad with Creamy Peanut Dressing
Crunchy kale and peppers tossed with red cabbage, carrots, creamy homemade peanut dressing and topped with almonds.
Servings:4 servings
Ingredients
- 6 cups chopped kale
- 1 cup shredded carrots , (carrot matchsticks)
- 1 red or yellow pepper, thinly sliced
- 1 cup thinly sliced red cabbage
- ⅓ cup roughly chopped cilantro
- ⅓ cup almond slivers , or shaved almonds, (such as Diamond of California)
- optional: sesame seeds
Dressing
- 6 tablespoons creamy peanut butter
- 6 tablespoons unseasoned rice vinegar
- juice of 1 lime , (for more tang, add an extra half lime)
- 6 tablespoons olive oil
- 2 tablespoons soy sauce
- ¼ cup sugar , (or honey)
- 2 teaspoons garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon sriracha
- 1 teaspoon sesame oil
Instructions
- Whisk all dressing ingredients together until smooth. Cover and chill until ready to serve.
- Add chopped cale, peppers, cabbage, cilantro and carrots to a large bowl. Add dressing and toss to coat. Top with almonds and sprinkle with sesame seeds if desired.
Notes
Store extra dressing in airtight container in fridge up to three days.
Nutrition
Calories: 478 kcal, Carbohydrates: 35 g, Protein: 12 g, Fat: 35 g, Saturated Fat: 6 g, Sodium: 708 mg, Potassium: 915 mg, Fiber: 3 g, Sugar: 17 g, Vitamin A: 15695 IU, Vitamin C: 191 mg, Calcium: 190 mg, Iron: 3 mg