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Thai Kale Salad with Peanut Ginger Dressing

Thai Kale Salad with Peanut Ginger Dressing

Chelsea Colbath
A Thai-inspired kale salad loaded with mango, red pepper, avocado, and a thick, creamy peanut sauce.
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Servings 4

Ingredients
  

Salad

  • 1 bunch kale stems removed*
  • 1/2 small red or green cabbage*
  • 1 red pepper
  • 1/2 large cucumber
  • 1 mango
  • 1/2 an avocado
  • 1/2 cup cilantro
  • 8 scallions
  • 1/4 cup roasted cashews

Peanut Ginger Dressing

  • 1/4 cup all-natural peanut butter
  • 1/4 cup water
  • juice from 1 lime
  • 1 Tablespoon soy sauce
  • 1/2 Tablespoon maple syrup or honey
  • 1- inch piece of fresh ginger grated on a microplane
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper or crushed red pepper flakes

Instructions
 

  • 1. Finely shred the kale and cabbage with a knife (alternately, you can use 6-8 cups of pre-shredded kale/cabbage mix). Slice the red pepper, cucumber, mango, and avocado into thin strips. Roughly chop the cilantro and scallions.
  • 2. Make the dressing in the bowl you are going to serve the salad in by whisking all ingredients together until thick and creamy. Add all veggies/fruit on top of the dressing, and toss well to combine. Top with cashews, and serve.
  • 3. This salad is best on the first day it's made, though it will keep well in the fridge for up to 2 days. If you're making this in advance for a party, I recommend leaving the dressing in the bottom of the bowl/storage container, piling on the kale, cabbage, and veggies, and NOT tossing the salad with the dressing until you're ready to serve. That way the vegetables won't soften too much or get goopy from the dressing.

Notes

*A 10-oz package of pre-shredded kale and cabbage can be used instead, if desired. I sometimes buy a bagged blend called "Cruciferous Crunch" at Trader Joe's that has shredded kale, cabbage, and brussels sprouts, and works beautifully in this salad.
This salad serves two people as a meal, but 4-6 as a side, depending on what else you're serving. If you want to bring this to a party, I think doubling the recipe will yield plenty of salad for a big crowd.