Thai-inspired Kale Salad with Peanut Sauce

KALE-ing It with this colorful 20 minute salad

Thai-inspired Kale Salad with Peanut Sauce

Fresh, Flavorful & Filling

If you’ve been following me on Instagram Stories, you know that I’ve been eating lots of kale salads because the kale in my patio garden is growing like crazy!  This is one of my absolute favorites.

The reason this salad came to be is because of the peanut sauce in my Vegetarian Pad Thai.  I am totally obsessed with this peanut sauce– it is so yummy it’s practically drinkable!  So I assembled a salad around it using flavors from the pad thai and inspired by flavors in the Minimalist Baker collard  spring rolls.

Fresh Kale, red pepper, bean sprouts, basil, scallions, red cabbage, carrots and tofu.  It’s super colorful, packed with nutrients and loaded with flavor.  Perfect on it’s own or as a side.  Don’t like tofu you say? Leave it out or add some grilled chicken.  The veggies and peanut sauce are dreamy together!

Scroll down for recipe.


Thai-inspired Kale Salad with Peanut Sauce
Perfect on its own or as a side, this super easy salad is colorful, packed with nutrients and loaded with flavor. The salad is also highly adaptable... don't like tofu? Serve without or add chicken. And feel free to add more or less of your favorite ingredients. Note: The peanut sauce is enough for several servings -- I like to make a large batch and have extra for the week.
Recipe type: Dinner, Salads, Summer
Cuisine: Gluten-Free, Vegan
Salad ingredients
  • Kale, approximately 1 bunch, de-stemmed and torn or chopped into bite-size pieces
  • Fresh Basil, 1 cup packed
  • Extra Firm Tofu, approximately ½ container, rinsed, drained and cubed (By mistake, I purchased pre-grilled tofu which worked well here too)
  • Red pepper, sliced into thin strips
  • Bean sprouts, ½-1 cup
  • Red Cabbage, 1 cup sliced thin
  • Matchstick Carrots, 1 cup
  • Scallions, ½ - 1 cup, green parts, sliced
Peanut Sauce
  • ¼ cup natural peanut butter
  • 1 tbsp gluten-free tamari
  • ½ inch piece ginger, sliced
  • 1 tsp rice wine vinegar
  • 2 "squirts" siracha sauce
  • Juice of 1 small lime
  • ¼ cup hot water (you can use less if you want a thicker sauce)
  • 2 tbsp brown sugar
Peanut Sauce
  1. Place all ingredients in a small blender and pulse till blended and smooth, approximately 1 minute or less
  1. Toss salad ingredients together in a bowl. Drizzle with Peanut Sauce and Serve


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