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Asian Kale Salad with Creamy Peanut Dressing

Asian Kale Salad with Creamy Peanut Dressing

Crunchy kale and peppers tossed with red cabbage, carrots, creamy homemade peanut dressing and topped with almonds.
Course Salad
Cuisine Asian
Diet Low Lactose
Prep Time 15 minutes
Cook Time 0 minutes
0 minutes
Total Time 15 minutes
Servings 4 servings
Calories 478kcal
Author Tiffany


  • 6 cups chopped kale
  • 1 cup shredded carrots (carrot matchsticks)
  • 1 red or yellow pepper thinly sliced
  • 1 cup thinly sliced red cabbage
  • cup roughly chopped cilantro
  • cup almond slivers or shaved almonds, (such as Diamond of California)
  • optional: sesame seeds


  • 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


  • 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.


Store extra dressing in airtight container in fridge up to three days. 


Calories: 478kcal | Carbohydrates: 35g | Protein: 12g | Fat: 35g | Saturated Fat: 6g | Sodium: 708mg | Potassium: 915mg | Fiber: 3g | Sugar: 17g | Vitamin A: 15695IU | Vitamin C: 191mg | Calcium: 190mg | Iron: 3mg