Kale Salad with Ginger Peanut Dressing
This post may contain affiliate links. Read my full disclosure policy.
A kale salad you’ll actually crave.
Believe it or not, this kale salad will have you eating your veggies with ravenous abandon. It’s filled with crunchy carrots and shredded red cabbage—which you can buy already prepped at the supermarket—and loads of toasted almonds, but it’s the Asian-style peanut dressing laced with ginger and garlic that makes it so good. You’ll want to drink it!
What You’ll Need To Make Kale Salad with Ginger Peanut Dressing
Begin by arranging the almonds on a parchment-lined baking sheet.
Bake until lightly golden and fragrant.
Meanwhile, make the dressing by combining all of the ingredients in a food processor or blender.
Purée until smooth and creamy.
Combine the vegetables, almonds, and dressing in a large bowl and pour the dressing over top.
Let the salad sit at room temperature for about 15 minutes to allow the kale to soften. Toss again, then taste and adjust seasoning, if necessary. As the salad sits, the flavors may dull; a squeeze of lime and/or pinch of salt will wake things up.
YOu may also like
- Thai Crunch Salad with Peanut Dressing
- Asian Slaw with Ginger Peanut Dressing
- Vietnamese Shredded Chicken Salad
- Raw Asparagus Salad with Almonds & Ginger-Sesame Vinaigrette
- Chinese Chicken Salad with Sesame Ginger Dressing
Asian Kale Slaw with Ginger Peanut Dressing
A kale salad you’ll actually crave.
For the Salad
- 4 cups chopped curly kale, thick stems removed (patted dry)
- 3 cups shredded red cabbage
- 2 cups shredded carrots
- 1 red bell pepper, sliced into bite-sized pieces
- ¾ cup slivered almonds
- ½ 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 (see note)
- ¾ teaspoon salt
- 1 teaspoon sriracha
- 1 teaspoon toasted sesame oil
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil.
- Bake the almonds until lightly golden and fragrant, 5-10 minutes. (Keep a close eye on them; nuts burn quickly.) Transfer the nuts to a small plate to cool.
- Meanwhile, combine all of the ingredients for the dressing in a food processor or blender; process until smooth and creamy.
- Combine the ingredients for the salad in a large mixing bowl. Pour the dressing over the salad and toss well. Let the salad sit at room temperature for 15 minutes to allow the kale to soften. Toss again, and then taste and adjust seasoning, if necessary. (As the salad sits, the flavors may dull; a squeeze of lime juice will wake things up.)
- Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.
- Per serving (6 servings)
- Calories: 282
- Fat: 18g
- Saturated fat: 2g
- Carbohydrates: 28g
- Sugar: 17g
- Fiber: 6g
- Protein: 7g
- Sodium: 505mg
- Cholesterol: 0
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
This is a go to salad for us! I love making it and love eating it even more. So delicious!!
We enjoy this salad & would like to serve along with maybe meatballs. Would one of your recipes pair well(guests coming for a simple supper) Any suggestions would be appreciated. Thank you for any direction you can steer me! 😊
Hi Mary, The Sesame Ginger Meatballs in my second cookbook would be good – if you don’t have the book, I can email you the recipe (just send me a request to my email firstname.lastname@example.org).
Thank you so much….I really appreciate your kindness & your wonderful recipes! Mary
My new favorite salad. Loved it!! I haven’t yet tried one of your recipes that I didn’t like, and I try a LOT of recipes from books, bloggers, TV etc. Very few of them would I make again, but everything I have tried from your site goes on my rotation list.
I made this as written, as I had everything on hand (save peanut butter, so I made my own).
The dressing is heavenly. I used less vinegar and no sugar. I started spooning the dressing from the food processor 😀
The salad looks beautiful, the crunch is nice, the dressing is heavenly,… Thanks Jenn!
I can imagine using the dressing as a dip for vegetable sticks.
This is the best salad I’ve ever had. I have been eating it twice a day for two months.
I’ve made this recipe on a regular basis. So that the salad doesn’t get soggy, I keep the dressing in a jar in the refrigerator and have the salad ingredients in a covered glass bowl. I just mix when I want a salad, and everything stays fresh. Probably my favorite salad of all times! I took this to a garden club meeting and was asked to share the recipe. Thanks so much for the fabulous recipe.
Jen you are a miracle chef- my salad hating, non veggie eating teens now eat healthy and fresh salads like this one thanks to you! I make at least two salads a week from your site. Question-will using raw unfiltered honey alter the taste? I think it’s less sweet than regular honey right?
Hi Marie, So glad to hear that your kids have come around to salads! I’ve never tasted raw unfiltered honey so I can’t say for sure, but I don’t think it will make much of a difference in the taste. If you find you need the dressing to be a tad sweeter, just add another pinch or two of sugar. 🙂
This is absolutely amazing! I cut the recipe in half and used baby spinach and Savoy cabbage instead of kale and red cabbage. It could be eaten as a meal by adding some chicken. It made quite a bit so I had leftovers which held up nicely for my lunch the next day. TRY THIS!
We just don’t do kale but what about baby spinach? The dressing looks so good. We do other Thai peanut sauces so I think this will be another really good one.
Hi Harriet, I think spinach would work but after combining the salad and the dressing, I wouldn’t let it sit for 15 minutes or it may get soggy. Please, LMK how it turns out!
Hi Jen, Could the kale be replaced, say with green leaf lettuce? Can’t use kale due to dietary restrictions (Vit K).
Hi Cecile, I think you could use green leaf lettuce in place of the kale but after combining the salad with the dressing, I wouldn’t let it sit for 15 minutes or I’m concerned it would get soggy. Please, LMK how it turns out!
Love this salad. Left out the ginger because I don’t like it:) Everyone loved it at the family reunion.
This is 100% DELICIOUS! I have made it so many times! Yummy, Yummy, Yummy!
This recipe was amazing! Restaurant quality! I added grilled chicken and used salad choppers to chop it all up together. It was delicious and so healthy.
This was a wonderful salad and I am looking forward to my lunch tomorrow. I didn’t read the directions so I ended up with big chunks of garlic in my dressing. Will blend it next time :p I think something chewy would be excellent in here, like chicken, edamame, or some quinoa. Many thanks!!
Absolutely delicious! The spices were perfect.
Hi, can you make the dressing in advance and refrigerate?
This was SO GOOD!!
Hello. Health question. If we already have 3 tablespoons of Honey, what additionally does the 1 tablespoon of sugar bring to the party? How much does the recipe deter if we just leave the additional tablespoon of sugar. Just trying to keep it as healthy as possible…
Hi DW, the sugar and honey just help to temper the acidity of the rice vinegar and lime juice. Feel free to cut back or omit the sugar if you’d like.
I want to thank you for this salad recipe. It has become “the” salad that people ask me to bring for a gathering. My cousin has said she could just drink the dressing! I usually bring the salad and dressing separately and mix it just before serving. Be prepared for people to ask for the recipe!!!
This recipe is simply fantastic!
I don’t think I’ve ever licked the bowl before after making salad dressing, but OMG this dressing is that good! I subbed avocado oil and omitted the sugar. I also am not a fan of cilantro, so I’ve left that out. I’m looking forward to eating this ridiculously delicious salad for lunches this week!
This salad is AMAZING! This is definitely my new go to, so healthy and the dressing is so delicious!!!
Another keeper! Delicious and full of flavour!
Fantastic salad! I used spinach and arugula instead of kale since we are not kale lovers. Tossed in chopped scallions and pre-made tabbouleh from W.F. and it turned into a bowl of deliciousness. My son who became a vegetarian raved about the salad! I’ve been looking for yummy vegi dishes and this fit the bill to a tee!
My doctor has asked me to eat more plant based meals in an attempt to address medical issues. I am in the process of finding delicious recipes to add to my menus. This recipe checks all the boxes: delicious, colorful, appetizing. It is rather time consuming to prepare the ingredients but the steps are simple. I tried making the dressing in my food processor but the peanut butter and honey stuck to the bottom of the bowl. I spooned all the ingredients into a bowl and used a small whisk to blend. This did a perfect job and is what I will do in the future. The dressing is so good!
The dressing is very good, but I reduced the Sriracha to 1/2 tsp for my taste. Using baby kale makes the prep a little easier, I just put it in without chopping it.
This salad is delicious! I have made it several times and shared the recipe with my daughter and friends. I find it helps to add the dressing 30 minutes or more before serving to soften the kale a bit. This is on the list of family favorites!
This salad is healthy and delicious. It is the best salad I’ve ever had and I like salad so much and make it often. Whenever I make this for friends and colleagues, they go wild!
I’m always looking for new salad recipes and this one is 5 stars for sure. The dressing pairs so nicely with this salad. Delicious!
LOVE this salad (and all of the other ones on this site!). Quite frankly, love all the recipes here. Made it as is and it is perfect – especially at this time of year. And the ginger peanut dressing … use that on anything!
This salad is so very delicious. It’s a great change from a regular salad, a wonderful way to add diversity in the raw veggies we eat! We brought it over to a friend’s house and there wasn’t a thing left in the bowl!
The dressing whips up quick in my bullet blender. I omit the sugar and use just a little honey, which is sweet enough for me. In addition to the salad, I’ve used the dressing over stir fried vegies, with chicken and shrimp, and as a dipping sauce for raw vegies. Great versatile recipe!
First recipe I ever made from Once Upon A Chef (not the last) Love the vibrant colors and flavors. We thought it was perfect as is.
This is delicious. Don’t skip the steps of toasting almonds or letting the kale soften for 15 minutes. Makes a easy, great lunch for work or on the weekends.
Delicious! I made the dressing and subbed Costco’s bagged kale salad for the greens. Super fast and yummy!
All of Jenn Segal’s recipes are delicious, healthy and easy to prepare. I can’t wait to try this kale salad. Once Upon a Chef is my favorite go-to recipe site.
So yummy. I added a little bit of julienne beets and apple to this.
Love this recipe! You can definitely adjust to suit your taste. I completely omit the sugar. In my opinion it’s sweet enough with just the honey. I’m also a big fan of sesame oil so I increase the measurement from 1 teaspoon to 1 tablespoon. I’d recommend doubling the recipe so that you can store some in the fridge. To save time I buy the already bagged kale slaw mix (large bag sold at Costco) and add fresh cilantro, toasted nuts and shredded rotisserie chicken to it. Makes a fantastic lunch or dinner!
I have two kale salad recipes that are quite different from this one and this one makes a great addition to my collection. The ginger peanut sauce makes for a very tasty dressing with an Asian flair.
This is a family favorite!! The dressing is AMAZING (we fight to lick the spoon). AND dressing does not affect the crunch of the cabbage, carrots and almonds. It’s a great side or perfect dinner salad when topped with grilled chicken. A winner!
This was EXCELLENT and the dressing is super versatile and can be used in other dishes. My daughter has a peanut allergy and so we substitute sunflower and/or almond butter and it works well!
The Once Upon a Chef recipe archive is rich with excellent salads. This is my favorite. The dressing is delicious. I tend to use only half for the salad and then use the rest for rice bowls or for future salads. If you use it all there is too much. I always use kale as the base but often mix up the rest depending on what I have on hand. The almonds and cilantro are key though. I sometimes use almond butter instead of peanut butter and agave rather than honey. Still always delicious. I find the kale benefits from a good massage with the dressing. It’s also one the few salads you can save with dressing on it and have be decent the next day. Delicious.
I love to say that your recipes are wonderful. Now i found this salad recipe with kale. Usually in The Netherlands we use cooked kale in a dish with mashed potatoes. We rarely eat it raw. I made this recipe with kale and my husband and i were very surprised! We loved it and i will surely make it again. And many of your other recipes.
With kind greetings from Holland,
Joyce van Middelkoop
Love this recipe! The dressing is so good, even my kids like it! We paired it with the Thai meatballs last week. Both delicious!