Kale Salad with Ginger Peanut Dressing

Kale Salad with Ginger Peanut Dressing


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
  • 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
  • 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 Teaspoon Toasted Sesame Oil


  • 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.