Kale Salad with Ginger Peanut Dressing
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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!
“When hubby saw me making salad with kale, he was far from impressed. But then he tried it…(gates of heaven opening, angel music playing)… OMG!!! Absolute gem, gorgeousness!!!! PLEASE try this people!”
What You’ll Need To Make Kale Salad With Ginger Peanut Dressing
- Curly Kale: Provides a hearty base for the salad with its robust texture and earthy flavor.
- Red Cabbage: Adds vibrant color and a satisfying crunch to the salad.
- Shredded Carrots: Offer subtle sweetness and additional texture to the dish.
- Red Bell Pepper: Contributes a pop of color and freshness to the salad.
- Slivered Almonds: Provide a crunchy contrast. Don’t skip the toasting step as it releases the almonds’ oils and makes them much more flavorful.
- Fresh Cilantro: Adds a burst of freshness and herbaceous aroma to the salad.
- Creamy Peanut Butter: Creates a creamy base and adds richness to the dressing. For a smooth dressing, avoid crunchy peanut butter.
- Unseasoned Rice Vinegar: Provides acidity and balances the flavors of the dressing.
- Lime Juice: Offers tanginess and brightness to the dressing.
- Vegetable Oil: Helps emulsify the ingredients and provides a smooth texture.
- Soy Sauce: Adds depth of flavor, umami, and saltiness to the dressing.
- Honey and Sugar: Provide sweetness to balance the acidity and spice in the dressing.
- Garlic and Ginger: Infuse the dressing with aromatic flavor and depth.
- Sriracha: Adds a kick of heat and complexity to the dressing.
- Toasted Sesame Oil: Offers a nutty aroma and enhances the Asian-inspired flavors of the dressing.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
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.
Toss well.
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.
Frequently Asked Questions
Sure, you can replace the cilantro with flat-leaf (Italian) parsley.
Absolutely! Feel free to reduce the prep time by using these supermarket shortcuts.
Yes, it keeps well in the fridge for a few days, although it won’t be quite as pretty, as the colors dull once refrigerated. Make sure to cover the salad tightly—the cabbage has a strong odor.
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Asian Kale Slaw with Ginger Peanut Dressing
A kale salad you’ll actually crave.
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
- 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
Instructions
- 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.
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
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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Comments
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This is one of my go-to salads, mostly because the dressing is so amazing and with modifications (based on what I have in the kitchen) it still turns out great !
This salad is a family favorite. I’ve served it alongside fish and chicken. I love that it lasts for days so I always make extras for a quick lunch. Thank you Jennifer for brightening up our weekday meals. You have changed lives among my adult children, some of whom never cooked!
This is a great dish. Served at a neighborhood function and people who swore they did not like kale, were asking for the recipe. People literally scrapped the bowl dry to take home what little was left. Several people went home disappointed because they wanted more.
Do you think I could substitute dates for the honey in the recipe?
Hi, are you suggesting that you would puree the dates in the food processor or blender? I haven’t tried this with dates and I think it would change the texture of the dressing a bit, but I think it could work.
Made this for a work luncheon, everyone loved it! Lots of ingredients but so well worth it! Delicious!!
Super excited to try this! My only question is, if I were to use crushed ginger how much would I use? Thanks
Hi Laura, Do you mean crushed fresh ginger? If so, it’d be about 1 tablespoon.
Made this for a dinner party for a crowd of food snobs. It was an instant hit! The colors are gorgeous and the dressing is amazing! I instantly subscribed, and I look forward to more. Thank you!
How long can the dressing be left in the fridge?
Thanks!
I think it would be good for up to 4 – 5 days.
I made this salad last night. Followed the recipe exactly and it really is superb. I had a little bit left over and I ate that for breakfast. It really held up well and was so delicious.
I now know this recipe by heart, having made and enjoyed it so often (and having passed along the recipe from your new fans clamoring). Today I am going to try subbing the peanut butter for PB2 (as a Weight Watcher, I need to improve the points on the oh so delicious dressing). Any suggestions?
Hi Patricia, I’ve never tried PB2 but would love to know how it turns out if you try it. Sorry I can’t be more helpful — maybe someone else can chime in?
We have a peanut allergy in our family…would using almond butter work?
Sure, I think that would work. I’d love to hear how it turns out with the almond butter!
WOW – this is sooo good. I have made it a few times now. The first time for a girls trip – brought the salad and dressing separate. Made exactly as Jenn has it. (I even bought the kale pre cut in a bag – removed some of the larger stems and cut it a bit more) wonderful flavors. I have doubled the recipe a couple times. I put the dressing in my Ninja smoothie cup. Works perfect.
This is a staple in our house! I love the recipe as is and frequently just make the dressing to use on a variety of salads. The only real change I make are to cut/shred the veggies myself. I turn this into a vegetarian entree with the addition of baked, marinated tofu, adding chicken works well.
This is a fantastic recipe, except the dressing doesn’t need so much sweetener. I used 2 tablespoons honey and no sugar, and it was delicious. The recipe lends itself to all kinds of versatility and substitutions in the vegetables, oils and nuts. Thanks!
Amazing salad. My husband had 3 helpings and my two young boys ate all of it.
I brought this salad, tossed and ready to go, to a tennis league lunch and it held up well after sitting in a cooler for 4 hours!! There was almost a fight over the last spoonful of salad…Next time I will triple the recipe!!!..My friends now ask me which Jenn Segal recipe are they eating….seems like they’d rather eat the salad instead of playing tennis!! LOL!!
This is my all time favorite salad. Super versatile. Thank you!
I can’t wait to try this recipe…Why do we need to buy the red cabbage & carrots preshredded? I do wish I could put the dressing on hours before serving…I am surprised the salad would wilt with the ingredients listed…
Hi Wendy, It’s fine to shred the veggies yourself if you prefer; I use pre-shredded for convenience. The salad will hold up for a bit but I find the dressing gets a little watery if it’s left to sit too long.
This dressing is EVERYTHING! I have made this recipe exactly as posted with great results. I’ve also made it using other veggies that I had on hand with equally yummy results. Now I double the dressing recipe to keep extra available to add to stir-fry or noodle dishes. This one’s a keeper!
This is the second recipe that I have tried from your website (that was forwarded to me by my mom). I made this exactly as the recipe called for and would not change a thing. I made the first batch and took it to a social event. I received 3 requests for a copy of the recipe. We have made it several times since. Very fresh!
Delicious. I make it for the week for lunches. Toss with grilled chicken and it’s a perfect meal. I add more peppers and don’t skimp on the fresh ginger. I brought this to a pot luck and was asked many times over for the recipe.
This salad is perfection! I made the recipe nearly as written, with 2 minor exceptions:
1) Prior to mixing the veggies together, I sprinkled 1/2 tsp, of the 3/4 tsp of salt called for in the dressing, onto the chopped Kale, then “massaged” the salt into the Kale for 30-60 seconds. This breaks down the Kale somewhat, making it more tender. I used the remaining 1/4 tsp salt in the dressing.
2) I substituted pistachios for the almonds, as that’s what I had in my pantry.
I served this as an entree, as it is a hearty salad. The combination of flavors, between the veggies and dressing are absolutely amazing!
This is a fabulous recipe! It makes kale appealing to anyone who claims not to like it – stubborn hubby approved!
It makes a very large salad – we are a couple and we both ate it 3x in fairly large servings. It makes a great entree salad; it kept well over 3 days in the fridge, as it marinated; easy for vegans to make and have several meals from it.
I had to sub a couple of items because I didn’t have them – dried cranberries for the red peppers; walnuts for the almonds; brown rice syrup for the honey (because I’m vegan) – -and it was still DELISH.
There’s a similar salad served at a restaurant called Aubrey’s in Knoxville TN that is SO good so I searched for it online and this was the first recipe that came up. I’m so glad I tried it – will be saving this one.
Absolutely delicious salad!! Followed entire recipe except for the 1 clove of garlic; added two instead which “toned” the peanut butter flavor just a bit!
This was excellent. I left out the cilantro (soap!) and used about 3/4 of the dressing. Amazing! Have already made it twice.
This was excellent. Even my extremely picky teenage eater adored it. I might make it next time with Peanuts rather than almonds. I also put some toasted sesame seeds on top which was very nice.
Wow! Made this for my boyfriend’s young daughters and we all loved it! We thought it looked like a lot of salad, but we ate all of it! Thanks so much for the delicious recipe!
Really good dressing, even with a few substitutes, such as powdered ginger and garlic, since I was totally out of fresh. Also used straight honey, no sugar, and sunflower oil rather than veg oil. Thanks – def a new favorite, even the 2 yr old munched down his salad.
Any suggestions for a substitution for cilantro, I’m in the camp that thinks cilantro tastes like dish soap. Thanks!!
Hi Katy, Flat-leaf parsley would work well here. Enjoy!
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, 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 :).
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!
This is one of the best salads I’ve ever made! Very healthy with good textures and an amazing sauce.
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!
I made this last week and it was so delicious. My husband had 3 servings of it! Thanks 🙂
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.
Do you have a sandwich to suggest that would go with this salad ?
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.)
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!
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.
Thanks!
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.
Looks yummy!!! Do you have suggestion to substitute different dressing without nuts for this salad?
Hi Sandy, you could use the dressing recipe that goes with my Chinese Chicken Salad: https://www.onceuponachef.com/2012/06/chinese-chicken-salad-with-sesame-ginger-dressing.html. If you’re avoiding nuts, you could use olive oil instead of the other oil(s). Let me know how it turns out!
Great salad — easy, tasty, and a kid pleaser too!
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.
5 star recipe. My new love is kale & love the peanut-ginger dressing. Great recipe. Thanks for sharing.
This salad is really good. I added it to my rotation menu.
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!
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.
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.
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.
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.
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. 😉
For those of us who do not like kale, what is your recommended substitute?
Hi Aimee, You can try Napa cabbage.
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!
So delicious! I love this recipe!!