Asian Kale Salad with Ginger Peanut Dressing

Tested & Perfected Recipes

asian kale salad

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 veggies, 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.

salad-ingredients

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

chopped-kale

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.

toasted-almonds

Meanwhile, make the dressing.

dressing-ingredients

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.

adding-dressing

Toss and enjoy.

Asian-Kale-Slaw-with-Ginger-Peanut-Dressing

My Recipe Videos

Asian Kale Slaw with Ginger Peanut Dressing

Servings: 6
Total Time: 20 Minutes

Ingredients

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 (use gluten-free if needed)
  • 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

Instructions

  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

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.

Reviews & Comments

  • 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!

    • — Jennifer on November 7, 2018
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  • 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!!

    • — Erica on October 9, 2018
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  • 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!

    • — Hadley on September 19, 2018
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    • It keeps really well, Hadley – should be good for a few days.

      • — Jenn on September 19, 2018
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  • This was delicious! I made it last night on a whim to go with some miso salmon for lunch today. I used sliced almonds instead of slivers as it’s what I had in the house. I omitted the tablespoon of sugar. In the future I’ll probably take it down to 2 tbsp of honey as it was still really sweet for me (my palate is super sensitive to sweet things). I also added some hemp hearts to give it a protein boost.

    This will be going in my regular meal rotation as it’s soooooo good! In fact it was so good I felt compelled to leave my first ever recipe review! I’m excited to check out what else you have on this site to cook up!

    • — Julie Davis on September 13, 2018
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  • Hi There from a balmy Stockholm morning. I am currently in the process of putting together the shop list for your kale salad, I have a thing for kale that is challenging to express in popular dishes at home (if that makes sense?) just wanted to say that I appreciate your effort and thought through direction. Promise to repost upon consumption! ..Joey

    • — Joey on July 28, 2018
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  • This was amazing! I served it with Sweer Chilli sauce Salmon and Courgette Lemon Rice Pilaf – really refreshing and complex and the dressing is exceptional! Thanks Jen!
    I am wondering where your Menus suggestions went? I found them helpful for entertaining…hope you will post them again please. Thanks

    • — Kate on July 13, 2018
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    • Glad you enjoyed this! The menus weren’t getting much traffic, so I removed them, but you can find them here. Hope that helps!

      • — Jenn on July 13, 2018
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      • Thanks for the link Jenn!

        • — Kate on July 19, 2018
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  • Great recipe!!!

    • — Kat on June 30, 2018
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  • This salad is amazing! I made the recipe exactly as written and I wouldn’t change a thing. I paired it with Grilled Honey, Lime, and Siracha Chicken Skewers for the perfect summer dinner. Thanks, Jenn, for another keeper!

    • — Jennifer on June 28, 2018
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  • I absolutely love this salad dressing. I rarely have kale AND cabbage AND pepper AND cilantro all at once. But I make cabbage salad, kale salad, plain old lettuce salad – they’re all fantastic. I make a triple batch and keep in the fridge for a week or two. Thank you!!

    • — Alice on June 21, 2018
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  • This is legit one of the best slaw salads I have ever had in my entire life… and I have had a *lot* of different salads.

    Truly a fantastic recipe, and one that I will make at every opportunity alongside stir fries, shiozake, miso salmon, and any other South East Asian (or Central Asian!) dishes I can pair it with!

    • — Jennie on June 14, 2018
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  • This looks delicious! I’m preparing to make it this weekend. I have chili garlic sauce. Can that be a substitute for the Sriracha?

    • — Kathy on May 24, 2018
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    • Hi Kathy, chili garlic sauce has a different flavor than sriracha, but I think it will still be tasty. Enjoy!

      • — Jenn on May 24, 2018
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  • Prepared this delicious dish last evening. Instructions are perfect. Added a jalapeño pepper simply because I wanted to use it up. The complete dish is simply scrumptious. I combined all ingredients and left in the refrigerator close to an hour before serving. Will serve again and again. Simply love this!! Thank you!!

    • — JG on May 14, 2018
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  • This was YUM YUM YUM! My husband who isn’t a kale fan loved it. I couldn’t stop eating it… I made it exactly as is. Used natural peanut butter. Used tube ginger (1 TB) from the produce aisle instead of fresh. This will be added to my repertoire of recipes for sure. Definitely is a great “bring to a dinner party ” or “Bring an Appetizer/Salad to a party” type of dish. I think it will be a big winner. Lots of bold flavor. Love the crunchiness of the almonds, that just is the icing on this cake. Thanks Jenn , you’ve done it yet again!

    • — Pam K on March 28, 2018
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    • I just wanted to also add that I massaged the kale in water before chopping it to ensure it was nice and tender. Did it for about 5 minutes by hand. I’m paranoid about that!

      • — Pam K on March 28, 2018
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  • Jenn, could I substitute baby kale in a package for fresh with stems, or will the texture be different?

    Your site is my favorite go-to for wonderful “tried and true” recipes.

    • — Pam Parker on March 16, 2018
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    • Hi Pam, So glad to hear you are enjoying the recipes! Unfortunately, baby kale won’t work here – it’s too tender and won’t hold up as well. Sorry!

      • — Jenn on March 16, 2018
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  • This looks wonderful but I’m not a big kale fan. Would you be able to recommend a substitution?

    • — P on March 8, 2018
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    • P, I’d recommend making this recipe instead – it’s very similar and no kale. 🙂

      • — Jenn on March 8, 2018
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  • This is a wonderful salad, but because of concerns for health, I eliminated the salt, the sugar and decreased the oil. 500+ mg of sodium is just too much, almost half of a daily acceptable dose. All this sugar turns to cholesterol, as well. I love big taste and won’t forfeit it, but some changes can be made in your great recipes to avoid a lifetime of heartache (literally).

    • — Mary on March 8, 2018
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  • My favorite for over two years. Every recipe has something different. So it never gets boring. Thank you for helping make things easier at home.

    • — Naslim on March 6, 2018
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  • This is a great salad from beginning to end. You may try to substitute walnuts, peanuts or pistachios instead of walnuts. If you do not want to use nuts, chop peanuts and add to dressing. We love this salad

    • — Gayle Miller on March 1, 2018
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  • This is a great salad from beginning to end. You may try to substitute walnuts, peanuts or pistachios instead of walnuts. If you do not want to use nuts, chop peanuts and add to dressing. We love this salad

    • — Gayle Miller on March 1, 2018
    • Reply
  • This has become my go-to summer salad. My family insists I bring it to any potluck BBQ. The dressing is the perfect balance of tangy, sweet and spicy. An absolute winner!

    • — Katrina on March 1, 2018
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  • Is it okay to sub almond butter as we have peanut allergies. It sounds soooo delicious! Thanks for all your great recipes; looking forward to your book!

    • — Corinne on February 6, 2018
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    • Yes, I think almond butter should work just fine here. Glad you like the recipes! 🙂

      • — Jenn on February 6, 2018
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  • I tried this salad last night and it turned out amazing. I added fried chicken chunks to make this salad a meal. I love, love love the peanut dressing. My husband said we should have this often. Thank you Jenn!!!

    • — SHARON WOOD on December 11, 2017
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  • Easy and delicious! I added grilled chicken for a filling dinner.

    • — Maryl on December 3, 2017
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  • This is the perfect salad for a large group of people. I have made this at least 20 times, it’s always a crowd pleaser. My changes over the years include adding healthy doses of cilantro, mint and Thai basil and I omit the sesame oil since there are enough other great flavors.

    • — DeLAurore Kyly on December 2, 2017
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    • Hi, I see you’ve made this for large groups. I’m planning to make this to serve 35 for a baby shower. There will be other appetizer food there too. Do you think doubling the recipe will be enough?

      • — A.E. on October 3, 2018
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      • While I’m sure there will be plenty of other food, if there are going to be 35 people, I think I’d suggest tripling the recipe. Hope everyone enjoys!

        • — Jenn on October 4, 2018
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  • Love love love this salad. The dressing is what makes it. Honestly I could pour over or dip anything in this dressing. Perfect balance of sweet, sour ,spicy and and salty.
    The lime brightens it up.
    The only thing I do differently is I massage the kale to soften it. This makes it less tough. Thanks for a new favorite salad.

    • — Sandra Paroli on November 30, 2017
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  • This salad! It’s beautiful to look at, great for a crowd, flexible (add all kinds of other veggies and things), and can be made and kept in advance. That said, it’s the dressing that really first caught my attention as I was looking for a peanut dressing that was a little spicy and sweet with a strong peanut-y flavor. This is it. Easy to make and I usually double it so have extra. It is also delicious on grilled chicken (think satay peanut sauce). We love it.

    • — Vivian on November 30, 2017
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  • One of my favorite salads. I added stir fried tofu and added on top and it was so yummy! thank you!

    • — Sandra on November 30, 2017
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  • Hi Jenn
    Can the dressing be made a day in advance? Then add it at the time of serving

    • — Tahera on November 11, 2017
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    • Yep!

      • — Jenn on November 11, 2017
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  • New family favorite. I’ve made it several times now.

    • — Eileen Hooley on November 5, 2017
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  • Delicious. Terrific combination of veggies. Balanced dressing.

    Used neighbor-made, fresh pureed pb; raw Taos honey; Topshelf Soy. Otherwise, used all the same ingredients listed.

    Well Done Jenn.

    • — Cathy on October 25, 2017
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  • I have made this salad numerous times for family get togethers! It turns out perfect every time! People are always asking for the recipe.

    • — Kristi on September 19, 2017
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  • Thanks for a great go-to salad recipe!

    • — Madi on September 18, 2017
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  • This is always a crowd pleaser. Easy to make. The veggies can be prepared ahead and the dressing poured on when ready. The veggie amounts can approximate those in the recipe; no need to be exact. And the dressing is good to have around for other green salads, not just this one.

    • — Beth L. on September 14, 2017
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  • This was an amazing recipe. A nice blend of veggies, beautiful presentation and the peanut dressing was exceptional. I added chopped green onion instead of cilantro and will be making it again! Thanks for sharing it.

    • — Darlene Hanney on September 14, 2017
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  • This has become a favorite salad for my family and guests. I don’t make any changes to the recipe and everyone loves it. The dressing is delicious and so easy to make.

    • — Kathy on September 14, 2017
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  • This was a very tasty salad with an amazing dressing. Served it to guests who also enjoyed it. Thank you for sharing it!

    • — Darlene on September 3, 2017
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  • I made this last night along with Jenn’s Oven Baby Back Ribs wth Hoisin BBQ Sauce. The salad was delicious! Perfect with the ribs.

    • — Jennifer on July 16, 2017
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  • Excellent salad! I have recently discovered your site and plan to make a number of these recipes. The ginger peanut dressing was great. Thanks.

    • — Tara on July 10, 2017
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  • Hi Jenn,

    I was wondering if I could use this peanut sauce to serve to serve warm with chicken next to a side of sticky rice. Also, I came across multiple recipes that you have posted that include peanut sauce and noticed that while some had called for sesame oil, others did not. Any advice on which specific peanut sauce would go best with chicken dish next to sticky rice?

    Thank you so much !

    • — Malak on June 27, 2017
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    • Hi Malak, you can definitely warm this up and serve it over chicken- it’s a great way to use it! I don’t think one of the peanut dressings/sauces would better than another on the chicken. It’s just a matter of preference.

      • — Jenn on June 28, 2017
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  • This has quickly become a staple recipe in our home. My husband isn’t even a raw kale fan, but he loves this salad. The peanut dressing is insanely delicious. Thank you!

    • — Ginger on June 26, 2017
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  • When I’m looking for an outstanding & unusual salad to bring to a dinner, I make this recipe. I love the crunchy texture of the salad and the flavours are excellent: my friends always ask for the recipe. I make the recipe as is but use the dressing sparingly. Five stars!

    • — Lori Martin on June 22, 2017
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  • This was delicious. I didn’t have almonds both times I have made this. The first time it was 95 degrees so I didn’t bother to toast the almonds. I just chopped them and it was delicious. Going forward I may not bother with the toasting.

    Second time I had no almonds and no red cabbage. I made it with a kale salad mix and and pepitas for extra crunch and it was STILL delicious. Very versatile and works with a lot if different ingredients.

    • — Betsy on June 14, 2017
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  • So I just made this salad dressing and it is amazing! I left out the sugar. I felt between the honey and the peanut butter it would be sweet enough. Right on the nose. This is great. Thank you.

    • — Jordanna on June 7, 2017
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  • I have made this salad so many times!! It is fabulous!! My grown children love it, so does my husband. I have brought it to picnics, to pot luck dinners and to somewhat fancy dinners at friends’ homes and it is always a hit, always disappears. Has made so many family members and friends “kale eaters” who before wouldn’t have given kale a second look. Bravo!!

    • — Karen T on May 11, 2017
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  • I adore this recipe. It is my husband’s favorite and he used to really dread Kale before I found this recipe.
    I actually double the recipe and make wraps the next day with the leftovers. The Kale stands up to sitting in the dressing overnight.

  • This has becone my new, favourite salad. Love the flavours!

    • — Joan Harris on April 28, 2017
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  • Just a beautiful, crunchy, delicious salad that I have made several times. I always get compliments on the way it looks and tastes.
    The dressing really enhances the vegetables.
    Thank you Jenn for your website. I always go here and my Silver Palette Cookbook first when looking for a never fail recipe.

  • I have been looking for a delicious Ginger Peanut dressing for years & now I have finally found it. It is so yummy and so easy to make. Next time I will double the recipe and add a touch more sriracha sauce.

    • — Vickid on March 23, 2017
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  • This salad is delicious!! It’s so fresh tasting and has great crunch! The dressing tastes amazing and I wouldn’t change anything about it (and I often tweak recipes). My young children even love this dressing! I have made this salad several times and each time my husband raves about it and others ask for the recipe. Thanks Jenn for another awesome recipe!!

    • — Megan on March 16, 2017
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  • Hi Jen, first, I love all you receives and you make me look like a great cook!!:)
    My question is I accidentally bought seasoned rice vinegar. Can I use the seasoned or can you please give me your thoughts? Thank you

    • — Vicky on March 13, 2017
    • Reply
    • So happy you’re enjoying the recipes, Vicky :). No problem to use the seasoned rice vinegar – you might just want to cut back a tad on the sugar.

      • — Jenn on March 13, 2017
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  • Simply delicious! It’s best the first day as the flavors are the freshest; however, I love marinated food, so sitting in dressing for a few days is fine by me. I’ve been making this for 6 months now — once a month maybe? If you HATE kale (like I do– tastes like how you’d think lawn clippings would taste), you still have a chance of liking this salad (assuming the dressing combo sounds appealing to you). Totally worth trying!

    • — Kristen on March 2, 2017
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  • I’ve really been enjoying every recipe I’ve tried from your site!! Thank you for testing them for us all, and perfecting the recipes!!

    I do have a request….I have been looking high and low for a knock off recipe for Panera Breads, Asian Seasame Vinegarette dressing….could you help me out?

    • — Shari on February 26, 2017
    • Reply
    • Hi Shari, So glad you’re enjoying the recipes! I’m not familiar with Panera’s Asian Sesame Vinaigrette, but the dressing on this salad may resemble the taste you’re going for.

      • — Jenn on February 26, 2017
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  • This salad is to die for. I made it as is the first time and loved it. Everyone who has tried it, loves it. The salad dressing is to die for so now when I make it, I double up on the amount of dressing and it all disappears.

    • — Barbara Vorsteher on February 17, 2017
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    • Sounds great! I’m making it tonight for 6-8 people. I’m also throwing in wasabi peas and whole peanuts. What do you think?

      • — Jacqueline on February 20, 2017
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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 !

    • — Lauren on February 15, 2017
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  • 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!

    • — Josie McGann on February 14, 2017
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  • 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.

    • — Marsha on February 2, 2017
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  • Do you think I could substitute dates for the honey in the recipe?

    • — Curlyhair on January 16, 2017
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    • 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.

      • — Jenn on January 17, 2017
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  • Made this for a work luncheon, everyone loved it! Lots of ingredients but so well worth it! Delicious!!

    • — Kathleen Fiore on December 27, 2016
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  • Super excited to try this! My only question is, if I were to use crushed ginger how much would I use? Thanks

    • — Laura on December 26, 2016
    • Reply
    • Hi Laura, Do you mean crushed fresh ginger? If so, it’d be about 1 tablespoon.

      • — Jenn on December 28, 2016
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    • 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!

    • — Bill on December 11, 2016
    • Reply
    • I think it would be good for up to 4 – 5 days.

      • — Jenn on December 12, 2016
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  • 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.

    • — Chris on December 11, 2016
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  • 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?

      • — Jenn on December 11, 2016
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      • We have a peanut allergy in our family…would using almond butter work?

        • — Irene on January 13, 2017
        • Reply
        • Sure, I think that would work. I’d love to hear how it turns out with the almond butter!

          • — Jenn on January 13, 2017
          • Reply
  • 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.

    • — Alicia on December 2, 2016
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  • 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.

    • — Myiah Hutchens on December 1, 2016
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  • 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!

    • — Therese on November 26, 2016
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  • Amazing salad. My husband had 3 helpings and my two young boys ate all of it.

    • — Sarah on November 13, 2016
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  • 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!!

    • — Wendy G Schoenburg on November 9, 2016
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  • This is my all time favorite salad. Super versatile. Thank you!

    • — Samantha on November 4, 2016
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  • 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…

    • — Wendy G Schoenburg on November 2, 2016
    • Reply
    • 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.

      • — Jenn on November 3, 2016
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  • 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!

    • — Shawna on October 20, 2016
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  • 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!

    • — MAM on October 17, 2016
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  • 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.

    • — Sarah p on October 6, 2016
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  • 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!

    • — Susan Biebelhausen on October 6, 2016
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  • 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.

    • — SuziCat on September 24, 2016
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  • 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!

    • — Dawn Kail on September 5, 2016
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  • This was excellent. I left out the cilantro (soap!) and used about 3/4 of the dressing. Addictive! Have already made it twice.

    • — Amy on August 24, 2016
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  • 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.

    • — Lisa Woll on August 2, 2016
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  • 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!

    • — Kathy on July 26, 2016
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  • 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.

    • — Priscilla F. on June 26, 2016
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  • Any suggestions for a substitution for cilantro, I’m in the camp that thinks cilantro tastes like dish soap. Thanks!!

    • — Katy on June 15, 2016
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    • Hi Katy, Flat-leaf parsley would work well here. Enjoy!

      • — Jenn on June 15, 2016
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  • 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
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    • 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
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  • 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
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  • 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
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  • 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
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  • I made this last week and it was so delicious. My husband had 3 servings of it! Thanks 🙂

    • — Samantha on March 18, 2016
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  • 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
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  • Do you have a sandwich to suggest that would go with this salad ?

    • — Carol on February 17, 2016
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    • 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
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  • 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
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  • 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 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
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  • Looks yummy!!! Do you have suggestion to substitute different dressing without nuts for this salad?

    • — Sandy McDonald on December 20, 2015
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  • Great salad — easy, tasty, and a kid pleaser too!

    • — Mary on December 10, 2015
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  • 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
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  • 5 star recipe. My new love is kale & love the peanut-ginger dressing. Great recipe. Thanks for sharing.

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

    • — Elena Vassilieva on November 19, 2015
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    • 5 stars!

      • — Elena Vassilieva on November 19, 2015
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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. 😉

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

    • Hi Aimee, You can try Napa cabbage.

      • — Jenn on October 22, 2015
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  • 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
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  • So delicious! I love this recipe!!

    • — Terri race on October 17, 2015
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  • 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
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  • 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
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  • 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!

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

    • — Taylor on June 16, 2015
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • I just have one word. YUM-O.

    • — Tonya on March 28, 2015
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  • 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
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  • 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
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  • 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
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  • The Asian kale salad w creamy peanut ginger dressing is absolutely out of the world….love it

    • — KC on March 16, 2015
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  • best kale salad I’ve ever had. HANDS DOWN. thank you. this is a keeper and a winner.

    • — lmldsl on January 28, 2015
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  • Love the visuals and step/step process. Glad to have discovered your blog. Thanks for recipes!

    • — Marivic on January 9, 2015
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  • 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
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  • 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
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  • The best salad I have ever made. So filling which is great cause it disappeared quick!

    • — Maria on December 30, 2014
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • Beautiful AND delicious!!! If any recipe will convert a kale hater its this one!

    • — Cnesmom on November 5, 2014
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  • 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 : )

  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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.

  • Creamy peanut butter Salad dressing measurements?

    • — Linda on July 7, 2014
    • Reply
  • 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 🙂

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

  • 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
      • I just made the dressing and it’s delicious. Can’t wait to to try it on the salad.

        • — Irene on December 24, 2016
        • Reply

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