Asian Kale Salad with Creamy Ginger Peanut Dressing

5 stars based on 63 votes


Believe or not, this salad will have you eating your vegetables (and, most surprisingly, your kale) with pleasure and abandon. Bright, bold flavors and textures abound: earthy kale; cool and crunchy carrots, bell peppers and red cabbage; toasted almonds; and a creamy peanut dressing laced with ginger, honey, spicy sriracha and fresh lime. It’s meant to be a side dish, but if you’re anything like me, you’ll probably find yourself eating the whole lot of it for dinner.


The salad itself is easy to throw together because you can (and should) use pre-shredded red cabbage and carrots.


You can also buy the kale stemmed and washed, so all that’s left to do is chop it up; just be sure it’s completely dry so it doesn’t water down the dressing.

Begin by toasting the almonds until lightly golden and fragrant.


Meanwhile, make the dressing.


Simply combine all of the ingredients in a blender or food processor and purée until smooth.

making dressing

Place the vegetables and nuts in a large bowl and pour the dressing over top.


Toss and enjoy.


Asian Kale Slaw with Ginger Peanut Dressing

Servings: 6
Total Time: 20 Minutes


For the Salad

  • 4 cups chopped curly kale, thick stems removed (be sure it's dry)
  • 3 cups prepared shredded red cabbage
  • 2 cups prepared shredded carrots
  • 1 red bell pepper, sliced into bite-sized pieces
  • 3/4 cup slivered almonds
  • 1/2 cup chopped fresh cilantro

For the Dressing

  • 3 tablespoons creamy peanut butter
  • 3 tablespoons unseasoned rice vinegar
  • 1 tablespoon fresh lime juice, from one lime
  • 3 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • 3 tablespoons honey
  • 1 tablespoon sugar
  • 1 large clove garlic, roughly chopped
  • 1-inch square piece fresh ginger, peeled and roughly chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon sriracha
  • 1/2 teaspoon Asian sesame oil


  1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil or parchment paper.
  2. Bake the almonds until lightly golden and fragrant, 5-10 minutes. (Keep a close eye on them; nuts burn quickly.) Let cool.
  3. Combine all of the ingredients for the salad in a large mixing bowl.
  4. Combine all of the ingredients for the dressing in a food processor or blender; process until smooth and creamy.
  5. Pour the dressing over the salad and toss well. Serve immediately.

Nutrition Information

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  • Per serving (6 servings)
  • Calories: 282
  • Fat: 18g
  • Saturated fat: 2g
  • Carbohydrates: 28g
  • Sugar: 17g
  • Fiber: 6g
  • Protein: 7g
  • Sodium: 505mg
  • Cholesterol: 0

Reviews & Comments

  • 5 stars

    The Asian kale salad is delicious, but it would be great to have some clarification on how much kale to use. Depending on how tightly you pack it, the amount of kale in “4 cups” could vary quite a bit. Can you comment on that, or perhaps suggest the amount by weight that you’d recommend?

    - Susan Bishop on May 5, 2016 Reply
    • Susan, thanks for the suggestion- I will try to be aware of that going forward. In this recipe the kale is packed. Buying 1 bunch of kale would be more than enough. Glad you like the salad :).

      - Jenn on May 6, 2016 Reply
  • 5 stars

    Delicious!! My husband hates salad and he said this is the best he’s ever had. For anyone with nut allergies, we substituted wowbutter for real peanut butter. Tastes just the same!

    - Emma on May 3, 2016 Reply
  • 5 stars

    This is one of the best salads I’ve ever made! Very healthy with good textures and an amazing sauce.

    - Natasha on March 30, 2016 Reply
  • 5 stars

    Delicious! Other than adding a splash of fish sauce to mine (for that umami factor), the salad was on point. Going into the lunch-for-work rotation.

    Thanks for sharing!

    - Pua on March 20, 2016 Reply
  • 5 stars

    I made this last week and it was so delicious. My husband had 3 servings of it! Thanks :-)

    - Samantha on March 18, 2016 Reply
  • 5 stars

    I was craving a fresh salad with a lot of colorful produce, so I immediately thought of thai salads. When I googled, this one came up as one of the first hits. I’m so glad I made it because it’s so delicious and healthy. I smiled on the first bite! I made the recipe exactly as is apart from adding grilled chicken pieces and substituting the red cabbage for shaved brussel sprouts because I couldn’t find the other. Even with these adjustments, it tasted like an explosion of flavors in my mouth! The dressing is definitely the star player of this dish.

    - Nancy on March 6, 2016 Reply
  • Do you have a sandwich to suggest that would go with this salad ?

    - Carol on February 17, 2016 Reply
    • Hi Carol, you could stick with the Asian theme here and serve the salad with Banh Mi sandwiches. While I don’t have a recipe for one, these look good and are highly rated. (I’ve not tried them myself.)

      - Jenn on February 17, 2016 Reply
  • 5 stars

    This has all of my favorite ingredients! I was going to make some heavy comfort food tonight as it is snowing here in SC! I came across this recipe and changed my mind! So good! Thanks!

    - Tara Weller on February 12, 2016 Reply
  • I have just discovered your website and I am intrigued! Your recipes are frequently for servings of 6-8. Are they easily halved? Leftovers are great but dressed salads won’t work for that. Also, for the rich salads with nuts, do you suggest these as a complement to lean meat or fish? A fuller meal including these salads would clock in at lots of calories.

    - Barbara on January 7, 2016 Reply
    • Barbara, most of the recipes can be halved without a problem. And yes, for the more substantial salads, I think a lean meat or fish is a perfect pairing. These salads also make a great, hearty lunch.

      - Jenn on January 8, 2016 Reply
  • 5 stars

    Looks yummy!!! Do you have suggestion to substitute different dressing without nuts for this salad?

    - Sandy McDonald on December 20, 2015 Reply
  • 5 stars

    Great salad — easy, tasty, and a kid pleaser too!

    - Mary on December 10, 2015 Reply
  • 5 stars

    This salad is amazing! Very easy directions and the dressing is well worth the effort. One of the best salads I have ever made. Guests loved it and asked for the recipe.

    - Julie Jacober on December 10, 2015 Reply
  • 5 stars

    5 star recipe. My new love is kale & love the peanut-ginger dressing. Great recipe. Thanks for sharing.

    - Stepanie Schiltz on December 3, 2015 Reply
  • This salad is really good. I added it to my rotation menu.

    - Elena Vassilieva on November 19, 2015 Reply
    • 5 stars

      5 stars!

      - Elena Vassilieva on November 19, 2015 Reply
  • 5 stars

    I live in a town with a place that is ‘famous’ for their kale salad…..but THIS recipe trumps ALL kale salads I’ve tasted! The mix of colorful veggies in the sweet, salty, nutty dressing is divine. This is a staple in our household!

    - Sarah Kotas on November 19, 2015 Reply
  • 5 stars

    This kale salad is delicious. The peanut dressing takes it over the top. The only change I made to it was using cashews which worked nicely. I served it with an Asian pork tenderloin and roasted sweet potatoes for a weeknight dinner that was done in 45 min but tasted like it took hours. Once again Jenn another great recipe.

    - Debbie on October 31, 2015 Reply
  • 5 stars

    This site is chock full of delicious recipes. If something I’ve made is really really good my husband knows it’s from here. This dressing is amazing. I could drink it.

    - Joy on October 30, 2015 Reply
  • 5 stars

    This was absolutely delicious. I especially liked the dressing. I cut down on the sugar in the dressing by adding just two tablespoons of honey and it was still fabulous.

    - Susan on October 29, 2015 Reply
  • 5 stars

    This kale salad is SO GOOD! I love the dressing with the Siracha in it. The crunch of the carrots and almonds is perfect with it. And the kale is hearty enough to last into day 2 with the dressing so if you make to much for dinner then you can have it for lunch the next day! Best kale salad ever.

    - Lauren Young on October 29, 2015 Reply
  • 5 stars

    this was the best salad ever!!! super scrumptious! I have tried two of your recipes so far and I’m so impressed. If only you were a vegetarian so I could get lots more yummy recipes to cook for my vegetarian hubby. ;-)

    - sandra on October 25, 2015 Reply
  • For those of us who do not like kale, what is your recommended substitute?

    - Aimee Seidman on October 22, 2015 Reply
    • Hi Aimee, You can try Napa cabbage.

      - Jenn on October 22, 2015 Reply
  • 5 stars

    This is delicious! Even my “don’t really like salads” child ate seconds. We all liked the extra crunch from the toasted almonds, and the dressing had just the right amount of punch. Another “keeper” as the kids like to say!

    - Amy G. on October 19, 2015 Reply
  • 5 stars

    So delicious! I love this recipe!!

    - Terri race on October 17, 2015 Reply
  • 5 stars

    LOVED the nutty crunch of the refreshing salad! Made this for my 13 year old son and he loved it!! A beautifully colorful salad that has a variety of veggies. Thanks for the recipe.

    - Linda on August 27, 2015 Reply
  • 5 stars

    Amazing salad. Never knew I loved kale so much until I had this. The dressing was top notch. Thank you!

    - amber on August 17, 2015 Reply
  • 5 stars

    This salad is amazing. The dressing is soooooo good. I’ve paired this with blackened fish tacos and it is SO good. thank you for the recipe!

    - Allysen on August 17, 2015 Reply
  • 5 stars

    Fantastic!! My husband and I could not get enough. Had to substitute walnuts and used dried cilantro in the dressing since I was out of fresh, but still so good. Great way to use kale and will be a regular in our house from now on!

    - K Smith on June 24, 2015 Reply
  • 5 stars

    This is delicious and very simple!! Added avocado as well. Huge hit with my fiancé too. Thank you!!

    - Taylor on June 16, 2015 Reply
  • 5 stars

    I am not joking when I say this recipe works miracles! I got my step-son to eat kale! Amazingly good salad. This was the focal point of my dinner, chicken satay and pot stickers. Thanks for the recipe.

    - Lynda on June 11, 2015 Reply
  • 5 stars

    Wow! I made this today and was blown away at how good it is. I used olive oil instead of vegetable oil, and it came out great!

    - Charlie on May 30, 2015 Reply
  • Is it OK to make the Asian kale salad the night before for a cook out?

    - Danielle on May 23, 2015 Reply
    • Hi Danielle, Yes but definitely keep the dressing separate until serving or the salad will get soggy.

      - Jenn on May 24, 2015 Reply
  • 5 stars

    This salad is OUTSTANDING. Lovely on it’s own, we make it a meal by adding grilled chicken breast marinated in soy sauce and toasted sesame oil. My husband dislikes kale and cabbage, but he devoured this!

    - Mary on April 28, 2015 Reply
  • 5 stars

    This recipe was absolutely delicious! I love healthy food and Asian food so this was a perfect mix. The dressing had a really good taste of sweet and savory. I would absolutely make this dish again!

    - Sarah Porter on April 15, 2015 Reply
  • 5 stars

    Wow wow wow! This salad is amazing. Yummy, crunchy, blend of so many wonderful things that are good for you! I made this for dinner for my husband and myself to serve as a salad and instead we almost ate the entire giant bowl of it and nothing else. Once again another winner from Once Upon A Chef!

    - Sheila on April 7, 2015 Reply
  • 5 stars

    Made this salad for a family get together. Everyone loved it, especially my nephew who wanted the recipe so he could make it on his own.

    - Shirley on April 1, 2015 Reply
  • 5 stars

    I see you have sesame oil but I would also sprinkle some toasted sesame seeds on top just before serving. It would help give the salad a little more asian taste to go along with the peanut dressing. Looks great!

    - Elizabeth M on March 29, 2015 Reply
  • 5 stars

    I just have one word. YUM-O.

    - Tonya on March 28, 2015 Reply
  • One of the best salad dressings I have tried recently. It was perfect with the ingredients in the salad. I used the leftover dressing- make extra- on a spinach salad. It was wonderful with the spinach, mushrooms and onions. Part of my permanent file. Thanks.

    - MaryAnn on March 26, 2015 Reply
  • 5 stars

    I have made your recipe for “Asian Kale Salad with Creamy Ginger Peanut Dressing” several times this past 2-3 months and LOVE IT! I doubled the recipe and took it to a pot-luck dinner…it was a great success! I had not eaten or prepared kale previously because I wasn’t really sure how to prepare it. Your introduction to the recipe, description of ingredients and instructions with photos made it so easy to have perfect results! Thank you

    - Carol Pizzey on March 22, 2015 Reply
  • 5 stars

    This recipe is great! I’m not a big peanut butter fan so I wasn’t sure about the dressing, but it was wonderful. My husband has asked me to make this salad often! Thanks so much for another tasty recipe.

    - Linda on March 19, 2015 Reply
  • 5 stars

    The Asian kale salad w creamy peanut ginger dressing is absolutely out of the world….love it

    - KC on March 16, 2015 Reply
  • 5 stars

    best kale salad I’ve ever had. HANDS DOWN. thank you. this is a keeper and a winner.

    - lmldsl on January 28, 2015 Reply
  • 5 stars

    Love the visuals and step/step process. Glad to have discovered your blog. Thanks for recipes!

    - Marivic on January 9, 2015 Reply
  • 5 stars

    Wow! This salad is exciting:-)! Such a nice change. I made this tonight exactly as the recipe stated and my husband and I both loved it. It’s such a great combination of flavors and textures and the dressing is wonderful. It would be a great main dish with added grilled shrimp, salmon, or chicken.

    - Jane W on January 8, 2015 Reply
  • 5 stars

    I make recipes off of blogs all the time and don’t believe I’ve ever felt compelled to comment– until now.

    Wow, this was crazy good! And I’m not a big fan of the kale.

    My husband and our teenaged son also gobbled it up.

    Thank you!

    - Michelle on January 8, 2015 Reply
  • 5 stars

    The best salad I have ever made. So filling which is great cause it disappeared quick!

    - Maria on December 30, 2014 Reply
  • 5 stars

    This is an amazing salad. I make tons and eat it over the week. It is healthy, delicious, crunchy, fresh, packed with nutrients, what can I say, thanks so much! My husband loves it too.
    PS: I omit the almonds.

    - Emma on December 11, 2014 Reply
  • 5 stars

    We usually don’t eat much salad, but this recipe was amazing!The only changes I made was adding more ginger and garlic and siracha. I also used baby kale. Yummy!

    - Neeti WYCKOFF on December 4, 2014 Reply
  • 5 stars

    Yum – this was delicious! I love all of your ginger slaw salads, and this was no different. Sometimes I make it with just cabbage instead of kale, but it’s great either way. It’s a staple in my lunch rotation.

    - Liz on December 4, 2014 Reply
  • 5 stars

    We LOVE this recipe the only change I make is using crunchy natural peanut butter. It’s colorful, crunchy and delicious. Sometimes I make enough to have leftovers but don’t add dressing until ready to serve. The salad stays crisp a couple of days as long as dressing is not added until serving.

    - Janice on December 3, 2014 Reply
  • 5 stars

    I cook at least one of your recipes each week, and they never fail me! Always tasty and easy to cook. The Asian Kale salad is delicious the day of and the day after!!
    Loved it. Thank you for your recipes….

    - Josie McGann on December 3, 2014 Reply
  • 4 stars

    Delicious dressing and salad! I don’t like kale but try to find ways to eat it since it’s so good for you, and this recipe did the trick for me. We also kept the dressing and the salad separate since we were eating it over several days for work lunches.

    - Christine on November 21, 2014 Reply
  • 5 stars

    Beautiful AND delicious!!! If any recipe will convert a kale hater its this one!

    - Cnesmom on November 5, 2014 Reply
  • Delicious Dressing! I was looking for a not too thick ginger peanut-ish dressing for a simple Asian salad to serve with miso salmon and this is a keeper : )

    - salvegging on August 27, 2014 Reply
  • 5 stars

    THE best kale salad ever. The whole family devoured it, even the picky I-don’t-like-kale people. Once upon a chef, yet again, as always, made my dinner awesome.

    - Sheila McIntyre on August 27, 2014 Reply
  • 5 stars

    THANK YOU!! This recipe is fabulous. I think the dressing makes the recipe. This was my last effort to force myself to like kale. I actually bought it pre-chopped and then put it in the food processor to chop it even smaller, which made a world of difference. Delicious recipe. Thanks again!

    - Rebecca on July 31, 2014 Reply
  • 5 stars

    This was so delicious. I could have drank the dressing. Haha.

    I served it with a Honey-Ginger grilled pork tenderloin (recipe I got from epicurious) and the dishes complemented each other so well.

    Thanks for another great recipe!

    - Kathleen on July 22, 2014 Reply
  • 5 stars

    This might be my new favorite recipe! My husband is not a huge fan of kale, but he ate every last bite of this salad. I served it with your grilled ginger chicken and it was absolutely amazing. Thank you for a delicious Sunday night meal!

    - Kelly S on July 20, 2014 Reply
  • 5 stars

    This salad was awesome! I served with shredded rotisserie chicken as a main course and it was a hit with the whole family.

    - Meredith Loveless on July 17, 2014 Reply
  • 5 stars

    Beautiful slaw. I used pre-cut kale (just trimming out any thick stems) which made it really easy to put together. Unless you’re serving this at a large gathering, I suggest keeping the nuts and dressing separate and adding as you eat it. The recipe makes a large portion and although it’s tasty the next day, it is perfect when put together just before you eat.

    - Tari on July 17, 2014 Reply
  • This salad is delicious! My husband complimented me on it about 10 times at dinner. We paired it with some grilled chicken. It’s perfect for summer evenings. I made extra dressing because it was do delicious we ran out before the salad was finished.

    - Courtney on July 11, 2014 Reply
  • 3 stars

    I liked it but my husband was not wild about this salad. He thought the dressing needed something but even after a few additions he still didn’t know what he was looking for. I loved the combination of ingredients and texture.

    - Lizzie Crowl on July 11, 2014 Reply
  • 5 stars

    I loved this recipe. My mother always used a can of 7up to break apart the peanut butter, but honey is definitely healthier. I just doubled the lime and added a chili pepper to give the dressing a bit more kick.

    - Lydia on July 10, 2014 Reply
  • 5 stars

    This salad is amazing! So flavorful, healthy and beautiful. A friend made it for me, adding in 2 small jalapenos and increasing the amount of Siracha x3 to spice it up a bit more and it was fantastic.

    - Melanie on July 8, 2014 Reply
  • 4 stars

    Tried out this salad today but we added kohlrabi instead of and omitted the red pepper. The hubby was skeptical about the peanut butter but the dressing came out tasting very similar to something he makes using miso paste! I loved how I had all the dressing ingredients on hand.

    - Sandy on July 8, 2014 Reply
  • Creamy peanut butter Salad dressing measurements?

    - Linda on July 7, 2014 Reply
  • 5 stars

    this salad was DELISH! I made it exactly as written (a rare thing or me to do), and it turned out perfect! We topped it with grilled chicken to make it a meal, a keeper for sure :)

    - sd on July 2, 2014 Reply
  • 5 stars

    I made this wonderful salad last night because I had some kale languishing in the fridge just waiting to be used. I substituted yellow pepper for the red pepper, and tossed in grilled chicken breast so I serve it as a main meal; otherwise, I made the recipe exactly as is. Bravo! The salad was a hit! It was such a stunning rainbow of colors, and the greens look great even after sitting awhile in the dressing. The flavor and texture were wonderful. This will be a mainstay on my summer menu! Next time, I might chop in some mint and throw in some mango to brighten the flavor even more and to provide a sweet/savory contrast.

    - Mimi on July 2, 2014 Reply
  • 5 stars

    Don’t you love when you have all the ingredients you need for a recipe on hand? I had some kale biding its time in the fridge since last week’s farmers market, and extra cabbage from fish tacos, so when this recipe popped up in my email the next day I was sold. It was simple to make and delicious! I used orange and red bell peppers and green cabbage instead of red since that’s what I had on hand. Yum! Would be good with some shredded chicken breast as well.

    - Abby on July 2, 2014 Reply
  • 5 stars

    Just made this… holy YUM! I followed the recipe exactly for the dressing. It would be good on just about any mixture of salad ingredients, so I wouldn’t stress if you don’t have 1 or 2 items. Would definitely be good with grilled salmon or scallops.

    - Debra on July 1, 2014 Reply
  • Any suggestion on what to serve this with? Would your pesto shrimp be a good option? It looks great! Thanks

    - Christy on June 26, 2014 Reply
  • 5 stars

    Healthy, and refreshing, you can’t ask for anything better!

    - Joan on June 26, 2014 Reply
  • Hi jenn i am looking at the asian kalad salad with creamy ginger dressing an i noticed in the picture it showed wesson oil but its not listed in the ingredient list. Am i missing something? Thanks!

    - Tammy Robinson on June 26, 2014 Reply
    • Thank you so much for catching that, Tammy. It has been corrected.

      - Jenn on June 26, 2014 Reply

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