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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!

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

A kale salad you’ll actually crave.

Servings: 6
Total Time: 20 Minutes


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
  • ¾ teaspoon salt
  • 1 teaspoon sriracha
  • 1 teaspoon toasted sesame oil


  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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  • My daughter likes kale; I do not. However, after making this recipe for her, I actually started to eat it and like it! I think it’s the creamy peanut dressing-that delicious umami flavor balances the bitterness of the kale so perfectly. Delicious.

    • — Lynn C. on January 28, 2021
    • Reply
  • The salad is delicious and is worth the effort! I make the dressing in double batches to speed up the prep time.

    • — Pamela Kennedy on January 28, 2021
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  • I made this recipe a couple of weeks ago and have made it several times since. It is absolutely delicious! It comes together quickly and is family-friendly. Kids especially loved the peanut butter in the dressing, adults thought it gave it a more intriguing element. You can’t go wrong with this salad.

    • — Bette on January 28, 2021
    • Reply
  • This is the first recipe that I ever tried from ouac. A friend brought it to a party, back when we were allowed to have parties, and I loved it so much I asked for the recipe. She pointed me to Jenn’s website and now this is the first place I come when looking for something new. We’ve tried countless recipes from this site and we are never disappointed.

    • — Jennifer Szczesniak on January 28, 2021
    • Reply
  • Fabulous recipe!! Have made this several times and everyone loves it! ❤️
    Thanks Jenn!!

    • — Deb on January 28, 2021
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  • My family could not get enough of this salad. The best part was that the salad held up overnight, even with the dressing, and we ate it for lunch the next two days! Can’t wait to make this one again.

    • — Ashley Gorman on January 28, 2021
    • Reply
  • I love healthy a healthy salad, but it’s hard to get my husband to love them. This kale salad has a delicious crunchy texture and with the peanut dressing, my husband is onboard. My only set back is how to easily finely grate the ginger. It took some time for me and I would love to know how others accomplish this step.

    • — Jackie Rangel on January 28, 2021
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    • I don’t know if your question was answered, but I use a microplane grater. If you’ve never used one, I think you would love it for grating ginger and citrus rind as well.

      • — Debbie on April 12, 2021
      • Reply
  • I made this salad recently to use the kale that I had leftover from making the Kale & Walnut pesto. I don’t generally consider myself a fan of kale, but this salad has completely changed my mind. The flavors are perfect and I love the crunch that the almonds add. With some chicken added on top, the leftovers served as my lunch for numerous days in a row (I kept the dressing separate and added it about 30 minuted before I was ready to eat the salad).

    • — Alexandra on January 28, 2021
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  • Delicious! This is one of our favorite salads at our house. Even our veggie challenged teen will eat it with the yummy peanut butter dressing.

    • — Julie B on January 28, 2021
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  • THIS IS BLOODY DELICIOUS. That’s my review. Yuuuuuuum!!

    • — Shannon Wright on January 28, 2021
    • Reply
  • will make this tonight as I have most of the ingredients in the house now so will not have to buy all of them.

    • — Pat Baker on January 28, 2021
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    • So good. To make it whole30 compliant, I subbed peanutbutter for almondbutter and soy sauce for coconut aminos. Left out sugar and honey. Definitely not the same, but still yummy.

      • — Janella Churchill on January 28, 2021
      • Reply
  • Amazing way to get your veggies. Delicious.

    • — Susan S on January 28, 2021
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  • Hi Jenn,
    It’s January and I’ve been focused on watching my calories since the new year. That means cooking healthy meals with lots of vegetables. An amazing thing about your site is that you provide tons of great, reliable and tasty recipes. I’ve never paid too much attention to the nutritional information until NOW. It makes your site the only one I go to because I already loved it before. This recipe is so delicious and a great calorie count. I wouldn’t have tried it, because of the peanut butter, but with your thorough nutrition guide, I knew it was a winner! Thank you

    • — Simone on January 28, 2021
    • Reply
  • This is absolutely phenomenal. A great side to any grilled meat for a really healthy meal. Have made it a couple of times now.

    • — Ann Shoemaker on January 28, 2021
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  • Loved this recipe! My old favorite used to be the Thai Crunch salad with peanut dressing but this could edge that one out! Its sweet, sour and savory and so easy to make. Served it with grilled salmon and the family loved it 🙂

    • — Nirmal on January 28, 2021
    • Reply
  • This is a fabulous salad dressing.it is one of my staples. If you add chicken it is a meal.

    • — Jane on January 28, 2021
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  • This was yum!
    We don’t eat much peanut butter and I didn’t get the taste of it at all in this.
    Also I’ve had a hard time trying to make a good salad. Tried a few recipes before but never turned out great. But this on the other hand was great!
    Finally I can make and eat some tasty salads. Thank you for the recipe!!

    • — Swathi C.H on January 12, 2021
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  • This was excellent. Dressing was great. Made it for a small group as a side dish and everyone loved it. Will definitely be making again.

    • — Danette Harlow on December 20, 2020
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  • Can you substitute the vegetable oil for olive oil? Is there is any concerns with using vegetable oil over olive or grape seed?

    • — Shanell M on December 19, 2020
    • Reply
    • Hi Shanell, I like vegetable oil here as it’s more mild-tasting than olive oil, but olive or grapeseed oil would be fine here. Enjoy!

      • — Jenn on December 20, 2020
      • Reply
  • This salad was everything I wanted it to be. Even my husband, who said kale wasn’t his first choice, went back for more.

    • — Judith on December 15, 2020
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  • I made this salad for my 2 nieces and they both loved it.
    I think next time I might add more kale because it was a lot of dressing.
    I will definitely make again.

    • — Janice on December 10, 2020
    • Reply
  • Thank you for another amazing recipe. This recipe came in the email from Jenn and I had all the ingredients, so I made it as a side for dinner. Could have been the main course as my family loved it! I was out of almonds, so I substituted pine nuts and it was great. I’d say this is a great base recipe and you could easily make changes based on what you have in your fridge. The dressing is just fantastic and though the leftover salad wilted a bit in the fridge overnight, the veggies really soaked up the dressing and made for a perfect lunch next day.

    • — Cheynna on December 10, 2020
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  • This is a fantastic recipe! Defintiely 5 star. Thank you!

    • — Anja on December 8, 2020
    • Reply
  • I made this salad and it was so delicious! I added a jalapeño to the dressing because I love spice. This is sure to become my “go to” kale salad. Thank you.

    • — Marilyn on December 7, 2020
    • Reply
  • Superb recipe, it’s so fresh and vibrant! Followed exactly, except as for all recipes, substituted Bragg’s liquid aminos for the soy sauce to gain more nutritional benefits.
    Love your recipes, can often look no further than your site for recipes and ideas!

    • — christine wilson on December 6, 2020
    • Reply
  • Jenn:

    I’m new to your site and cookbook. My sister and I both bought your cookbook almost at the same time after seeing some of your recipes. I can’t get off your website! A
    Anyway, this salad, can I cut it in half, can it be refrigerated overnight so I can eat the second half the next day and can I buy any where can I buy some of these veggies already prepped?

    • — Susan on December 3, 2020
    • Reply
    • So glad you enjoy the recipes, Susan! You can definitely buy the veggies already prepped and you can cut the recipe in half. It keeps well for a few days in the fridge, although it won’t be quite as pretty as the colors dull once refrigerated (cover it tightly in the fridge — the cabbage has a strong odor).

      • — Jenn on December 3, 2020
      • Reply
  • Made this salad for lunch. I had no rice vinegar so I used apple cider vinegar instead and my daughter insisted on adding cranberries. We loved it, ate it all up, when I realized I forgot the cilantro!

  • Excellent and very easy to make!

  • My daughter is allergic to peanut butter, but this looks really good. How do you think the dressing would turn out if I just omitted the peanut butter?

    • Hi Cindy, Could you use almond butter instead?

      • Can she eat almonds? You could try tahini.

  • It’s very good! And super filling! Thanks so much!

    • — Anne Mazerolle
    • Reply
  • This salad is a keeper. The salad dressing is delicious, my family loved it.
    Thank you Jenn.

  • Hi Jen
    We tried a lot of your recipes and we liked them all. But this is an absolute ripper! Everyone loved it so much!

    • — Ellen, Maastricht, The Netherlands
    • Reply
  • Do you think almond butter could be substituted for peanut butter in the dressing?

    • Yep!

      • This salad is awesome! I used chopped dry roasted peanuts instead of almonds and added some chopped jicama . Delicious!

  • Made this last night for dinner. Husband said it was the best salad yet. You can’t stop eating it. Used regular almonds and just chopped them before roasting and didn’t have cilantro. Delicious!

    • Delicious dressing. Used baby kale. Had a fabulous crunch

  • Made a version of this tonight based on what I had in my fridge & pantry: lots of red cabbage and carrots, a bit of yellow pepper, plain untoasted whole almonds & a few raisins. (I love dried fruit in salads of all kinds.) I had to fudge the dressing too, but it was still absolutely delicious! No honey, so used a little maple syrup. No lime so used grapefruit juice. No rice vinegar so added a little more grapefruit juice. But as I say, it was delicious. We ate lots and have plenty left for tomorrow. I made a quick rice & pork stir fry with Jenn’s stir fry sauce from another recipe. It was a great combination.

  • Another fantastic recipe! The dressing had all the right notes of sweet, salty and peanut flavor!

    • Awesome salad, loved by all even the non salad lovers!! I have a cabbage sensitivity so I subbed it with chopped up celery, worked great!

  • Hi. Just want to give a suggestion. Add wasabi peas. It adds such an amazing flavor and texture to the salad

  • Made this and ate a lot. Delicious, mmm. Question: how much is a serving, 1/12 cups? I ate way more, Yikes.

    • Yes, I’d guesstimate a serving would be 1/5 to 1.75 cups. 🙂

  • 5 Stars! Definitely a keeper!

  • This is BOMB. Used peanuts instead of almonds. Will be making and craving this forever!

  • This salad has become one of my “go to” recipes and I am frequently asked for the recipe. The ginger peanut dressing is fabulous and I sometimes make extra for other uses. I substitute dry roasted peanuts for the almonds due to allergies.

  • Restaurant quality! I made this recipe as written a couple of times, and have also changed up the vegetables based upon what I had on hand a couple of times (e.g., broccoli, onion, green cabbage, apple, celery, etc.). We loved them all because the dressing is the real star. Next, I’m planning to make summer rolls and use the dressing as a dip. Needless to say, this recipe is a winner and it will continue to be a regular part of my meal planning.
    Thank you Jenn, for generously sharing such a terrific recipe!

  • Wow! This is a great salad. I made it last week for a gathering, and received much praise and a request for the recipe. Thanks for a great, healthy recipe we can make in winter in Canada!! Yay!!! (I did not add the sugar, but I did use the honey.)

  • Oh yeah! Ate the heck out of this. I ommitted the sugar and it was sweet enough for our taste with only awesome honey in there. Colorful, tasty and a great main meal with a boneless pork chop (or some shredded chicken). For some reason, I usually have all the ingredients needed for this and will happily make it again! Thanks, Jenn!

  • Two words:
    Restaurant Quality!
    Soooooo delicious!
    Jenn, thank you so much for sharing this recipe. I will certainly be making this again, soon.
    Because this is so tasty, I noted several of your other (vegan) recipes to try. Looking forward to many more taste adventures from your blog.
    Thanks again!

  • This salad is easy to make and delicious- truly a perfect blend of taste, texture and color. I used 1T of local, wildflower honey to suit my taste, instead of 3T.

  • I’ve made this salad many times and it’s a hit every time. The dressing can also be used in other dishes, so it’s a double win.

    • — Kathy Goralski
    • Reply
  • PheNOMenal. The dressing makes it, but I have to say the veggies make it sing. I didn’t have slivered almonds and used honey roasted almonds (found in salad condiments). Wonderful recipe!

  • I love this recipe! I add minced garlic and use sambal Oelek instead of sriracha. Sometimes I change it up based on veggies in my fridge. Great recipe!!

  • How well would this keep in the fridge? I’m a college student so I usually make most of my food on Sunday and eat it throughout the week. My mom has cooked a lot of your recipes and I’ve enjoyed recreating them for myself. I’ve had this recipe before and loved it!

    • It keeps really well, Hadley – should be good for a few days.

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