Kale Salad with Ginger Peanut Dressing

Tested & Perfected Recipes

This kale salad is meant to be a side dish, but if you’re anything like me, you may find yourself eating the whole lot for dinner.

Believe it or not, this kale salad will have you eating your veggies with ravenous abandon. It’s filled with earthy greens, crunchy carrots and cabbage—which you can buy already prepped at the supermarket—and loads of toasted almonds. But it’s the creamy peanut dressing laced with ginger, lime, honey, and soy sauce that makes the salad so delicious; you just can’t stop eating it.

What You’ll Need To Make Kale Salad with Ginger Peanut Dressing

kale salad ingredients

Step-by-Step Instructions

Begin by arranging the almonds on a parchment-lined baking sheet.

almonds on baking sheet

Bake until lightly golden and fragrant.

toasted almonds

Meanwhile, make the dressing by combining all of the ingredients in a food processor or blender.

kale salad dressing ingredients in food processor

Purée until smooth and creamy.

creamy dressing in food processor

Combine the vegetables, almonds, and dressing in a large bowl and pour the dressing over top.

kale salad and dressing in mixing bowl

Toss well.

tossed kale salad

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.

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Asian Kale Slaw with Ginger Peanut Dressing

This kale salad is meant to be a side dish, but if you’re anything like me, you may find yourself eating the whole lot for dinner.

Servings: 6
Total Time: 20 Minutes

Ingredients

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
  • 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 teaspoon sriracha
  • 1 teaspoon toasted sesame oil

Instructions

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil.
  2. 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.
  3. Meanwhile, combine all of the ingredients for the dressing in a food processor or blender; process until smooth and creamy.
  4. 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.)

Nutrition Information

Powered by Edamam

  • 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.

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Reviews & Comments

  • 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!!!

    • — CHERYL ORENSTEIN on May 1, 2021
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  • This recipe is simply fantastic!

    • — karen mathison on April 18, 2021
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  • 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!

    • — Debbie Don on April 5, 2021
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  • This salad is AMAZING! This is definitely my new go to, so healthy and the dressing is so delicious!!!

    • — Ariana on March 29, 2021
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  • Another keeper! Delicious and full of flavour!

    Thanks, Jennifer!

    • — Catherine V. on March 3, 2021
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  • 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!

    • — Jane, San Anselmo on February 2, 2021
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  • 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!

    • — Nancy Bathurst on February 1, 2021
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  • 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.

    • — Mary E on February 1, 2021
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  • 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!

    • — Margie on February 1, 2021
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  • 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!

    • — Iman on January 30, 2021
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  • 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!

    • — Janice Schierau on January 29, 2021
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  • 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!

    • — Josée on January 29, 2021
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  • 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!

    • — Priscilla on January 29, 2021
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  • 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!

    • — Stacey on January 29, 2021
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  • 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.

    • — Alexis M on January 28, 2021
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  • 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.

    • — Stuti Patel on January 28, 2021
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  • Delicious! I made the dressing and subbed Costco’s bagged kale salad for the greens. Super fast and yummy!

    • — Lee Mitchell on January 28, 2021
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  • 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.

    • — Cheryl Casciani on January 28, 2021
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  • So yummy. I added a little bit of julienne beets and apple to this.

    • — Carmie on January 28, 2021
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  • 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!

    • — Wendy Grauer on January 28, 2021
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  • 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.

    • — Catharina on January 28, 2021
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  • 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!

    • — Laura B. on January 28, 2021
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  • 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!

    • — MP on January 28, 2021
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  • 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.

    • — Elena Christopher on January 28, 2021
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  • Hey Jenn,
    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

    • — Joyce van Middelkoop on January 28, 2021
    • Reply
  • Love this recipe! The dressing is so good, even my kids like it! We paired it with the Thai meatballs last week. Both delicious!

    • — Mary Bordoni on January 28, 2021
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