Vibrant Asian Kale Ginger Peanut Salad

Ready in: 20 minutes · Serves: 6 · Technique: Tossing · Storage: Up to 3 days in the fridge.

Quick Answer

This vibrant Asian Kale Ginger Peanut Salad is a delightful mix of crunchy kale, fresh veggies, and a zesty ginger dressing, making it a perfect addition to any festive gathering.

As the crisp air of autumn sweeps through New York City and the hustle and bustle of the holiday season approaches, I find my mind wandering to dishes that are vibrant, refreshing, and packed with flavor. Enter this Asian Kale Ginger Peanut Salad, a colorful addition to your table that will make a stunning impression at Thanksgiving or any festive gathering. The crunchy kale, rich with nutrients, takes center stage, complemented by a zesty ginger dressing and topped with roasted peanuts that provide an irresistible crunch.

A Festive Salad for Any Occasion

Why You’ll Love This Recipe

• Vibrant and colorful, making it a beautiful addition to any table.
• Packed with nutrients from fresh ingredients like kale and carrots.
• Quick and easy to prepare, perfect for busy holiday gatherings.
• Deliciously crunchy texture from roasted peanuts and fresh veggies.
• Customizable with added protein for a heartier meal option.

Ingredients

To truly showcase this salad, let’s gather our ingredients—there’s something wonderfully satisfying about prepping fresh produce. Here’s what you’ll need:

Salad Components

• 8 cups of kale leaves, preferably Lacinato or curly, washed and chopped
• 1 cup shredded carrots, providing a sweet crunch
• 1 bell pepper, thinly sliced (preferably vibrant red for sweetness)
• 1 cup red cabbage, shredded, for a pop of color and crunch
• ½ cup scallions, finely chopped
• ¾ cup roasted peanuts, roughly chopped, bringing in that nutty texture
• 1 avocado, sliced, for creaminess
• Fresh cilantro (optional), to brighten it up

For the Dressing

• ¼ cup peanut butter, smooth and creamy
• 2 tablespoons honey or maple syrup for sweetness
• 3 tablespoons soy sauce (preferably low-sodium) for depth
• 2 tablespoons freshly grated ginger, giving the salad its zest
• 1 tablespoon rice vinegar for a tangy kick
• 1 tablespoon sesame oil, to enhance the nutty flavor
• 1 tablespoon lime juice, freshly squeezed for brightness
• 1-2 teaspoons water, to thin the dressing if needed

How to Make Asian Kale Ginger Peanut Salad (Step-by-Step)

This Asian Kale Ginger Peanut Salad is as delightful to prepare as it is to eat. Follow these simple steps for a fresh, flavorful dish.

Step 1: Prepare the Salad Components

In my experience, the key to an exquisite salad is in the prep. Start by removing the tough stems from the kale leaves and tearing the leaves into bite-sized pieces. The slight bitterness of the kale will beautifully contrast with the dressing once well-massaged. I usually take a moment to rub a bit of olive oil and salt into the kale—it softens those fibrous leaves and enhances the flavor.

While massaging, the vibrant green color will deepen, and the aroma of fresh greens fills the air. In a large bowl, combine the kale, shredded carrots, bell pepper, red cabbage, and scallions.

Step 2: Whip Up the Dressing

In a separate dish, it’s time to whip up the dressing. I use a small whisk to blend the peanut butter, honey, soy sauce, grated ginger, rice vinegar, sesame oil, and lime juice. If you want a thinner consistency, gradually mix in a teaspoon or two of water until you reach your desired texture. I love the way the dressing glides smoothly, and the nutty aroma wafts invitingly.

Step 3: Combine and Serve

Pour the dressing over the salad and toss everything together gently. I find that using tongs helps to ensure an even distribution without bruising the greens. Just before serving, sprinkle chopped roasted peanuts on top and add avocado slices for a creamy contrast. This salad is perfect just as it is, but if you want to elevate it further, top it with some fresh cilantro for an extra layer of freshness.

Common Mistakes to Avoid

• Skipping the Massaging: Don’t skip massaging the kale, as it makes a big difference in texture.
• Using Cold Dressing: Don’t use a cold dressing straight from the fridge; room temperature makes it easier to coat the salads beautifully.
• Overdressing: Start with a smaller amount of dressing; you can always add more, but it’s hard to fix a soggy salad.

Tips and Tricks for Success

• For a spicy kick, consider adding a dash of sriracha to the dressing.
• This salad holds up well in the fridge; just keep the avocado separate until serving.
• Feel free to customize this salad with protein like grilled chicken or tofu for a more filling option.

Variations

• Substitute kale with spinach or arugula for a different green.
• Replace roasted peanuts with sunflower seeds or cashews for a nut-free option.
• Add diced mango or apple for a touch of sweetness.
• Use tahini instead of peanut butter for a different flavor profile.

How to Serve

• Serve chilled or at room temperature as a refreshing side dish.
• Pair with grilled meats or fish for a balanced meal.
• Top with additional nuts or seeds right before serving for extra crunch.

Make Ahead and Storage

• Make Ahead: Prepare the salad up to a day in advance, keeping the avocado separate until serving.
• Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: This salad is best served cold and does not require reheating.
• Freezing: It is not recommended to freeze this salad as the texture will deteriorate.

Recipe Notes / What I Learned

Through testing this recipe, I discovered how the simple act of massaging kale transforms its texture, making it incredibly enjoyable to eat. Additionally, the flavor combination of ginger and peanut butter is not just delightful; it also makes for a refreshing palate cleanser amidst the heavier holiday meals.

Yield and Serving Size

Yield: 8 servings · Serving Size: 1 cup

Nutrition Snapshot

Estimated Nutrition Per Serving: ~250 calories · 8g protein · 20g carbs · 18g fat

Amberly Vahn

Vibrant Asian Kale Ginger Peanut Salad

A delightful mix of crunchy kale, fresh veggies, and a zesty ginger dressing, making it a perfect addition to any festive gathering.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Course: Salad

Cuisine: Asian

Calories: 250

Ingredients Method Notes

Ingredients

  

Group: Salad Components

• 8 cups kale leaves, washed and chopped preferably Lacinato or curly
• 1 cup shredded carrots providing a sweet crunch
• 1 each bell pepper, thinly sliced preferably vibrant red for sweetness
• 1 cup red cabbage, shredded for a pop of color and crunch
• ½ cup scallions, finely chopped
• ¾ cup roasted peanuts, roughly chopped bringing in that nutty texture
• 1 each avocado, sliced for creaminess
• to taste fresh cilantro, optional to brighten it up

Group: For the Dressing

• ¼ cup peanut butter smooth and creamy
• 2 Tbsp. honey or maple syrup for sweetness
• 3 Tbsp. soy sauce preferably low-sodium for depth
• 2 Tbsp. freshly grated ginger giving the salad its zest
• 1 Tbsp. rice vinegar for a tangy kick
• 1 Tbsp. sesame oil to enhance the nutty flavor
• 1 Tbsp. lime juice freshly squeezed for brightness
• 1-2 tsp. water to thin the dressing if needed

Method

 

1. Start by removing the tough stems from the kale leaves and tearing the leaves into bite-sized pieces. Massage a bit of olive oil and salt into the kale to soften the fibrous leaves and enhance the flavor.
2. In a large bowl, combine the kale, shredded carrots, bell pepper, red cabbage, and scallions.
3. In a separate dish, whisk together the peanut butter, honey, soy sauce, grated ginger, rice vinegar, sesame oil, and lime juice. If a thinner consistency is desired, gradually mix in a teaspoon or two of water.
4. Pour the dressing over the salad, tossing everything together gently using tongs to avoid bruising the greens. Add chopped roasted peanuts and avocado slices just before serving.

Notes

Don’t forget to massage the kale for improved texture. Use room temperature dressing and be careful with the amount to avoid overdressing.

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