Kale and cabbage salad with copycat Chick-fil-A dressing

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a healthier fat profile while sunflower seed butter is more budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

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

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower on the glycemic index, while maple syrup is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is a cost-effective option.

Shred the cabbage and kale into a large mixing bowl.

Julienne the carrots and red bell pepper, then add to the bowl.

Chop the green onions and cilantro, and mix them in with the vegetables.

In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, ginger, garlic, and lime juice until smooth.

Slowly drizzle in olive oil while whisking to emulsify the dressing.

Season the dressing with salt and black pepper to taste.

Pour the dressing over the salad and toss to combine thoroughly.

Sprinkle sesame seeds on top before serving.

Let the salad sit for 10 minutes to allow flavors to meld.

Serve chilled or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens