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Kale salad with peanut vinaigrette in white bowl on wood cutting board with gold fork and white napkin.
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Kale Salad with Peanut Vinaigrette

I’ve really been having a moment with these super chopped kale salads and this Kale Salad with Peanut Vinaigrette is my new favorite. This salad is super simple and flavorful on its own or you can add your favorite protein for a complete meal!
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: Asian
Keyword: kale salad with peanut vinaigrette
Servings: 1
Calories: 251kcal
Author: Lillie

Ingredients

Peanut Vinaigrette:

  • 2 frozen ginger cubes or 2 tsp minced ginger (10g)
  • 1 frozen garlic cube or minced clove (5g)
  • 2 Tbsp. rice wine vinegar 30g
  • 1 Tbsp. sweet fruit infused balsamic vinegar OR use another Tbsp. of rice wine vinegar 15g
  • 1 Tbsp. soy sauce 15g
  • 1 Tbsp. sriracha 15g
  • 1 Tbsp. natural peanut butter 15g

Salad:

  • 3 cups lacinato kale finely chopped or food processed (90g)
  • 1 cups green cabbage finely chopped or food processed (75)
  • 1 Tbsp green onion chopped (15g)
  • ¼ cup edamame roughly chopped (40g)
  • 2 Tbsp. fresh mint chopped (5g)

Instructions

  • Add all dressing ingredients to a bowl or jar and whisk (or shake.) If using the ginger cubes, they take longer to thaw than the garlic, so give them about ten minutes to break down in the vinegar, or if I’m in a hurry, I’ll microwave the ginger to get it thawed quickly.
  • Remove woody stems from kale by ripping the leaves off. Chop kale and cabbage super fine using a knife OR give it a quick whirl in your food processor. Be careful not to over-process. We want it small but not a paste! Add them to a large bowl with your green onion, chopped edamame, and mint. Toss well and enjoy! If you’ve got room for extra goodies, we love this topped with toasted almonds, avocado, mango, and of course our favorite grilled proteins!

Notes

You might notice I’m obsessed with my fruity vinegars from Baker and Olive but I know they’re a specialty item and not everyone will have them! If you do, USE THEM here (and in every salad.) But if you don’t, use more rice wine vinegar. If you want a little bit of that sweet kick we get from the fruit infused, add a touch of honey or brown sugar to your dressing.
GF/DF: Just make sure to use a gluten-free soy sauce!
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Nutrition

Serving: 1salad (325g) | Calories: 251kcal | Carbohydrates: 24.2g | Protein: 13.6g | Fat: 10g | Fiber: 8.4g