Crunchy Kale Salad with Peanut Dressing

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in calories and provides a different flavor profile.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup offers a unique flavor and is vegan.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option.

Wash and rinse the kale.

Cut off the stems of the kale leaves.

Chop the kale leaves into small pieces and place them in a bowl.

Add 1 tablespoon of olive oil to the chopped kale.

Add 2 teaspoons of lime juice to the kale.

Massage the kale for about 1 minute until it turns darker green and tender.

Set the massaged kale aside.

In a bowl, add peanut butter, grated ginger, rice vinegar, 2 tablespoons of fresh lime juice, soy sauce, and crushed red pepper flakes.

Stir the mixture to combine and make it easier to whisk.

Gradually add 4 tablespoons of water to the peanut butter mixture until it reaches a dressing consistency.

Place the peanut dressing in the fridge for about 5 minutes.

Add 1 1/2 cups of coleslaw mix to the kale.

Chop 5 oz of peppadew peppers and add them to the salad.

Chop bell peppers into strips and add them to the salad.

Add 1/2 cup of minced cilantro to the salad.

Toss the kale and coleslaw mix together to combine.

Pour half of the peanut dressing over the salad and toss to combine.

Add the chopped bell peppers, peppadew peppers, cilantro, and peanuts to the salad.

Give the salad a final toss to combine all ingredients.

Serve the salad with additional peanut dressing on top.

Equipment Needed

Spice Level:

Dietary

Allergens