Kale salad is my go-to lunch when weather is hot, which means I need infinite ways to dress it up and keep it from becoming boring. Enter this thai peanut version, based on one of my favorite stir fry recipes.
Recently, my family went to stay in the desert at the PGA West golf course at a friend’s house for a relaxing weekend of good food, good fun, and lounging in the pool. This salad was born out of a couple of things: my brother’s love for my peanut sauce, and the fact that we already had all the ingredients on hand (I was not interested in making another trip to the store in the heat of the La Quinta afternoon). I love a good kale salad, (like this one with spicy cauliflower kale salad or this kale salad with tons of superfoods) but I wanted something a little different that would satisfy my non-vegetarian family).
Quick and easy to throw together, this was also a hit with everyone and the leftovers were perfect for lunches at work on Monday when our weekend getaway had to come to an end.
With a tangy, spicy dressing and the satisfying crunch of lots of veggies, no one even missed the meat.
Kale Salad with Thai Peanut Dressing
- red onion
- red pepper
- cabbage (green, red, both, whatever you have)
- 1/2 c peanut putter
- 2 T rice vinegar
- 2 T soy or tamari sauce
- 4 T water
- 1 T lime juice
- 1 T honey or agave nectar
- 1-2 T Thai chili sauce
- 2 t fresh ginger, grated
- 2-4 cloves garlic, diced
- 1-3 t crushed red pepper
Tear kale leaves from ribs, massage with lemon juice and a bit of sea salt, and let rest while you prepare the other ingredients.
Blend the dressing ingredients until smooth. Add water to achieve desired consistency.
Chop veggies, mix up, and serve.
Enjoy! If you really want a treat, pair it with a sparkling pomegranate margarita.
What is your favorite kale salad recipe?