Thai inspired chopped kale salad with edamame, sweet peppers, and cashews. It’s tossed in the most flavor packed peanut-chili vinaigrette and comes together in minutes! Makes the perfect side or top it with chicken for a complete meal.
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Happy Friday my amigos! I am happy to finally share this salad recipe with you and I sure am happy it’s Friday. We’ve been slowly trying to get back into our school routine over the last few weeks and I personally been trying to adjust on my end as well. You would think I would have it together with one less kid at home? But not going to lie, it’s been a little hectic over at mi casa, so my apologies for lack of post on Tuesday.
So I am making it up to you all with this chopped kale salad. All I got to say is, it’s got a lot of flavor going on! Not to mention all the fresh goodness. Perfect for those lazy weeknights when you need something good but quick. You can enjoy it as a side or top it with some chicken for a complete meal.
We’ve got Tuscan kale (also known as Lacinato kale), sweet peppers, carrots, edamame, scallions, cilantro, and cashews tossed in a spicy peanut-chili vinaigrette. This vinaigrette is out of this world! I will warn you though…it has a good kick to it. So go less on pepper if you want less spicy. But if you’re like me who LOVES spicy food, then go all out! It’s flavor packed and has so many delicious things going on…everything from creamy, nutty, and spicy. Chill the salad for 10-15 minutes before serving (if possible). It helps break down some of the toughness of the kale leaves and also marinates all the flavors together ♥
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Chopped Kale Salad with Peanut-Chili Vinaigrette
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 6 1x
- Category: Salad
- Method: Chop
- Cuisine: Thai
Description
Thai inspired chopped kale salad with edamame, sweet peppers, and cashews. It’s tossed in the most flavor packed peanut-chili vinaigrette and comes together in minutes! Makes the perfect side or top it with chicken for a complete meal.
Ingredients
Peanut-Chili Vinaigrette
- 4 tsp. creamy peanut butter
- 1 tsp. red pepper flakes*
- 2 Tbsp. honey
- 4 Tbsp. soy sauce
- 2 Tbsp. water
- 4 tsp. rice vinegar
- 1/2 tsp. sesame oil
- 1 tsp. fresh lime juice
- 1 tsp. fresh ginger, grated
- 2 garlic cloves, pressed or grated
Salad
- 6 cups Tuscan kale cut into thin ribbons**
- 3 medium carrots, peeled and cut into ribbons using a vegetable peeler
- 5–6 sweet peppers, cored and thinly sliced
- 1 cup shelled edamame, cooked and completely cooled
- 4–5 scallions, sliced
- 1 cup fresh chopped cilantro
- 1/2 cup roasted cashews, finely chopped
- salt and fresh ground black pepper, to taste
Instructions
- Start by making the salad vinaigrette by whisking all ingredients together until combined. Set aside while preparing the veggies.
- Then combine the salad ingredients in a large bowl. Drizzle with vinaigrette and toss thoroughly to combine. You want to make sure the veggies are really coated in the vinaigrette. Taste for salt and pepper.
- Chill the salad for 10-15 minutes before serving. It helps break down some of the toughness of the kale leaves.
Notes
*Those red pepper flakes give a nice spicy kick to the salad, so if you want less spicy, use less.
**Tuscan kale is also known as Lacinato kale. It’s perfect for raw salads like this as it’s not as tough as curly kale. Make sure to de-stem the kale before slicing.
Keywords: dinner salad, asian, green salad, healthy
Peanut-Chili Vinaigrette adapted from my Chopped Thai Chicken Salad recipe
Melinda Muyargas says
I received some kale for free and didn’t know what to do with it, so I made this for dinner with some salmon. My husband was in LOVEEEE. He now wants me to buy kale every week and make this on the regular! Thanks! Dressing was delicious, textures were lovely, and everything was so healthy & delicious.
Katya says
I’m so happy to hear that! Thank you for feedback.
Wendi says
Wow – abundance of Toscano kale in the garden and sweet peppers, this is delicious – that dressing is to die for! Thank you!
★★★★★
Jessica E. says
This kale salad is fantastic! It makes a huge batch, which is good because it’s delicious.
★★★★★
Katya says
Thank you Jessica! I appreciate.
WestVa says
I added farro to make this salad a vegetarian main dish. Took it to a
potluck and it was a hit. Thank you!
★★★★★
Katya says
I love that! Thank you!
Nate says
Absolutely amazing! Thank you for putting this together — my wife and I have started eating more healthily, and this recipe is the first healthy salad that is both vegan and virtually no oil/salt/fat that knocked us out of the park. Now we make a double batch of it once a week or so, once for dinner and again for lunch at work. This had better be on your list for Best of 2017! 🙂
★★★★★
Katya says
That’s awesome Nate! So glad you guys are enjoying the salad. Thanks so much for your feedback.
katie says
Amazing. I subbed siracha for chili flakes, and sesame seeds for oil.. (using what I had on hand)
★★★★★
Katya says
Thank you Katie! Glad you loved it 🙂
Madeline says
Just had this for dinner. Ah, so good!! Best kale salad I’ve ever eaten 🙂
★★★★★
Katya says
Aww…thanks so much Madeline! So happy that you loved it! (and thanks for your feedback)